Pesto and veggies - Boulder Weekly

Ingredients

• Half a bunch of Italian parsley
• 2 tbsp. chopped basil leaves
• ¼ cup cashews (dry roasted preferably)
• 3 garlic cloves (roasted would be best, but raw will be just fine)
• 1 tsp. honey
• Salt and pepper to taste
• Up to 1/3 cup extra virgin olive oil
• About 2 cups Brussels sprouts
• About 2 cups broccoli florets
• 3 pickled beets, sliced into fourths
• 2 portabella mushrooms
• 1 cup cherry tomatoes
• ¾ cup parsley and cashew pesto