3 cups scale / convert
3 cups fresh basil leaves, lightly packed
2/3 cup crumbled Gorgonzola cheese (approximately 6 ounces)
1/4 cup olive oil
Salt and pepper, to taste
In a blender or food processor, whirl basil, cheese and oil until puréed. 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.
Assertive pesto becomes even bolder when teamed with Gorgonzola. Serve this zesty appetizer surrounded by radicchio leaves and zucchini spears.
Recipe from Appetizers, by the Editors of Sunset Books and Sunset Magazine (Lane Publishing Company, Menlo Park, CA, 1990).
Have you made it? What'd you think?
Log in to review this recipe.