Gingered Mint Pesto Recipe

Gingered Mint Pesto Recipe

  • 2 1/2 cups packed fresh mint leaves, washed well and spun dry
  • 1 1/2 tablespoons minced peeled fresh gingerroot
  • 1/3 cup salted roasted cashews
  • 1/2 cup olive oil
  • 1 large garlic clove, minced
  • 1/4 teaspoon sugar
  1. In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
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