| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 3 | c | Fresh basil leaves; lightly packed |
| 2/3 | c | Crumbled Gorgonzola cheese; (about 6 ounces) |
| 1/4 | c | Olive oil |
| Salt and pepper; to taste |
INSTRUCTIONS
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" <cranew@foothill.net> on Jun 27, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@catlover.com> on Aug 24, 1999
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