| 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
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