Mint – Cashew Pesto w/Grilled Veggies

by Stacey Amagrande

 

Category,
Yields1 Serving
 2 bunches Fresh Mint
 ¾ cup Raw Cashews
 1 tbsp Salt
 ½ cup Olive Oil
 juice and zest of One Lemon
 2 Cloves garlic
1

Blend until smooth in a blender or food processor.
Veggies:  Squash, zucchini, carrots, potatoes, Asparagus or other types to your liking.

2

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.

Ingredients

 2 bunches Fresh Mint
 ¾ cup Raw Cashews
 1 tbsp Salt
 ½ cup Olive Oil
 juice and zest of One Lemon
 2 Cloves garlic

Directions

1

Blend until smooth in a blender or food processor.
Veggies:  Squash, zucchini, carrots, potatoes, Asparagus or other types to your liking.

2

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.

Mint – Cashew Pesto w/Grilled Veggies
IngredientsDirections