b'Pesto PastaServes 62 Carrots 2 lg Basil bunches5 Tomatoes 1 C Cashews or Almonds1 ZucchinisC Olive Oil OnionC Lemon Juice1 C Basil 1 tsp Salt C Parsley Parmesan Cheese, optional2 Garlic cloves 1 lb Brown Rice PastaDirectionsEntres 1.Cook pasta according to package until al dente, rinse and strain2.Chop carrots, tomatoes, zucchini and onion intoinch pieces and set aside3.Crush basil, parsley, garlic and nuts with a mortar and pestle and set aside4.Combine crushed mixture with olive oil, lemon juice, salt and op-tional Parmesan cheese5.Steam all chopped vegetables6.Toss together pasta with pesto mixture, add in vegetables, mix thoroughly and serve46SUSTAINABLE GRINDS'