by Stacey Amagrande
2 bunches Fresh Mint
¾ cup Raw Cashews
1 T Salt
½ Cup Olive Oil
juice and zest of One Lemon
2 Cloves Garlic
Blend until smooth in a blender or food processor.
Veggies: Squash, zucchini, carrots, potatoes, Asparagus or other types to your liking.
Parboil the potatoes; cut them ¼” thick length wise; Trim asparagus.
Dowse the veggie with the pesto, or toss well in a bowl. Heat grill or grill pan to med – high heat. Cook 4 – 5 minutes or till grill marks appear on the veggies, turn over and repeat on other side. Serve.