| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| August 1995 | 1 | servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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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