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Ingredientes
- 3 c. Fresh basil leaves, lightly packed
- 2/3 c. Crumbled Gorgonzola cheese, (about 6 ounces)
- 1/4 c. Extra virgin olive oil Salt and pepper, to taste
Direcciones
- In a blender or possibly food processor, whirl basil, cheese and oil till pureed.
- Transfer to a small bowl. Season to taste with salt and pepper.
- If made ahead, cover and chill till the next day. Serve at room temperature.
- Makes about 3/4 c..
- Assertive pesto becomes even bolder when teamed with Gorgonzola. Serve this zesty appetizer surrounded by radicchio leaves and zucchini spears. =
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 136g | |
| Calories 328 | |
| Calories from Fat 230 | 70% |
| Total Fat 26.16g | 33% |
| Saturated Fat 16.82g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1257mg | 52% |
| Potassium 366mg | 10% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.59g | 0% |
| Protein 20.71g | 33% |
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