Rosemary Pesto

½ cup unsalted cashews (raw or toasted)

½ tablespoon fresh rosemary (leaves only; use those closest to the tip of the sprig, if possible)

1 clove garlic, peeled

1 tablespoon olive oil

½ cup grated cheddar cheese

½ cup plain yogurt (regular, low-fat or no-fat)

Lemon juice to taste

Salt and pepper to taste

Place all the ingredients in a blender, and process until a smooth paste forms. Refrigerate, covered, for up to five days. To freeze: Process all the ingredients except the yogurt. Freeze. Thaw before using, and stir in yogurt.

Serve 3 to 4 tablespoons on each serving of cooked pasta.

Makes 1 cups, or enough for 6 to 8 servings

Recipe slightly adapted from “One World Vegetarian Cookbook” by Troth Wells (2001 Interlink Publishing Group)