For lunch today, we had orecchiette with pesto and cherry tomatoes.
Vegan cashew pesto
1/2 cup fresh basil (I got .75 oz. organic basil for $2.75)
1/3 cup olive oil
1/3 cup raw cashews (I like to use pine nuts, but they've been so expensive lately and it's just as good with cashews!)
2 cloves garlic
1/4 t. salt (to taste...I like to add a bit more, to make up for the parmesan cheese)
I mix it all up together in my food processor...and enjoy!