Mint – Cashew Pesto w/Grilled Veggies

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.