1 cup cashews (soaked beforehand if necessary)
1 cup parsley, washed and chopped
1/2 cup veggie broth
1 clove garlic
half of an avocado (optional)
salt and fresh pepper (to taste)
Blend ingredients in a blender or food processor. Either flat or curly leaf parsley works for this and it keeps a little longer than basil (for my basil pesto recipe, see "cashew pesto").