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Gingered Mint Pesto
2 1/2 cups Packed fresh mint leaves, spun dry
1 1/2 tablespoons of minced peeled fresh
1/3 cup of salted roasted cashews
1/2 cup of Olive oil
1 large Garlic clove, minced
1/4 teaspoon of sugar |
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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. Makes about 1 cup. Gourmet August 1995
Converted by MC_Buster. Per serving: 963 Calories (kcal); 108g Total Fat; (99% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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