Gingered Mint Pesto

         Yield: 1 Servings
Categories: Salsa, Marinades

2 1/2 c Packed fresh mint leaves; -washed well and ; spun dry 1 1/2 tb Minced peeled fresh -gingerroot 1/3 c Salted roasted cashews 1/2 c Olive oil 1 lg Garlic clove; minced 1/4 ts Sugar 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. MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98 Recipe by: Gourmet magazine August 1995