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
Directions
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.
