| 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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