Ingredients

• 2 1/2 cups packed fresh mint leaves, washed well and spun dry
• 1 1/2 tablespoons minced peeled fresh gingerroot
• 1/3 cup salted roasted cashews
• 1/2 cup olive oil
• 1 large garlic clove, minced
• 1/4 teaspoon sugar

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Instructions

1. 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.