Gorgonzola Pesto

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Gorgonzola Pesto Ingredients

3 c Fresh basil leaves; lightly	1/4 c Olive oil
2/3 c Crumbled Gorgonzola cheese;	Salt and pepper; to taste

Instructions for Gorgonzola Pesto

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 3/4 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" on Jun 27, 1998 Posted to MM-Recipes Digest by Judith Barnett on Aug 24, 1999

Main Ingredient: CheeseCuisine: Uncategorized

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