Name: Gingered Mint Pesto
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

How willingly then should we part with our sins for Christ, and do our duty to Him! O that we could in our measures part as willingly with our lusts, as He did with His blood! He parted with His blood when He needed not, and shall not we with our sins, when we ought to do so, for our own safety, as well as for His glory. Since Christ came to redeem us from the slavery of the devil, and strike off the chains of captivity, He that will remain in them, when Christ with so much pains and affection hath shed His blood to unloose them, prefers the devil and sin before a Savior.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
		Marinades, Salsa	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.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98
Recipe by: Gourmet magazine August 1995
Posted to Recipelu Digest1839 by Barb at PK <abprice@wf.net> on Jul 5, 1998
Posted to MM-Recipes Digest  by Judith Barnett <pooh4jvn@catlover.com> on
Aug 24, 1999

A Message from our Provider:

“Lonely? No one understands like Jesus”