3 cups
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).
pesto sauce
Instructions
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.
Author's Comments
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).
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pesto sauce