Gorgonzola pesto

Yield: 1 Servings

Measure Ingredient
3 cups Fresh basil leaves; lightly packed
⅔ cup Crumbled Gorgonzola cheese; (about 6 ounces)
¼ cup Olive oil
Salt and pepper; to taste

In a blender or food processor, whirl basil, cheese and oil until pureed.

Transfer to a small bowl. Season to taste with salt and pepper.

If made ahead, cover and refrigerate until the next day. Serve at room temperature. Makes about ¾ cup.

Assertive pesto becomes even bolder when teamed with Gorgonzola. Serve this zesty appetizer surrounded by radicchio leaves and zucchini spears. |=| >From "Appetizers" by the Editors of Sunset Books and Sunset Magazine (Lane Publishing Company, Menlo Park, CA, 1990) Recipe by: Appetizers by the Editors of Sunset Posted to Recipelu Digest1769 by "Crane C. Walden" <cranew@...> on Jun 27, 1998

Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@...> on Aug 24, 1999

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