Cover the cashews with boiling water and soak for five minutes if you are not using a high speed blender or food processor.
Add cashews, olive oil, and garlic to a food processor. Pulse until cashews are a fine, mealy texture.
Add the basil, mint, avocado, and salt. Mix in food processor until the pesto is smooth and creamy. If your pesto is having a difficult time blending together, add a little bit more oil, 1 tbs at a time.
Add salt and pepper to taste.
Use immediately or freeze. Freezing is the best way to preserve it's brilliant color!