| Gingered Mint Pesto
| 100 g | fresh mint leaves |
| 1 ½ tbsp | fresh gingerroot, minced and peeled |
| 120 ml | extra virgin olive oil |
| 50 g | cashews |
| 1 clove(s) | garlic, crushed |
| ¼ tsp | sugar, to taste |
| salt and freshly ground pepper, to taste |
Method
Combine all ingredients in a blender, season with salt and pepper to taste and blend until smooth.
Pesto keeps fresh only if covered and refrigerated for about one week.
Pesto keeps fresh only if covered and refrigerated for about one week.
|
Author: alexia_cu  
  member since 16/01/2008 
|
