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Gorgonzola Pesto



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Gorgonzola Pesto

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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. |=|

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

Serves:

1 Servings

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