Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Gorgonzola Pesto 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 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. |=| Author: " Appetizers " by the Editors of Sunset Books and Sunset Magazine (Lane Publishing Company, Menlo Park, CA, 1990) Source: Chef2Chef.com Formatted by Chupa Babi: 02.26.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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