(makes enough to sauce 1 lb of pasta)
2 cups firmly packed Mint
1/3 cup Cashews, salted
2 Tbsp Ginger, minced
2 cloves Garlic, mashed
1/4 – 1/2 cup Olive Oil (use the good stuff)
Salt & Pepper
Blend ingredients in a food processor, drizzling the oil as the blade is running. When texture is how you like it, stop drizzling. For the mint pesto, combine with a spoonful of yogurt or sour cream before serving, for added creaminess. Toss with pasta and serve with extra parmesan for sprinkling.