| 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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