Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Gingered Mint Pesto 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. Author: Gourmet magazine August 1995 Source: Barb for Chef2Chef.comj Formatted by Chupa Babi: 02.26.08 ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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