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Ingredients
- 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
Method
- 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.