Gorgonzola Pesto

• 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

1. In a blender or food processor, whirl basil, cheese and oil until pureed.
2. Transfer to a small bowl.
3. Season to taste with salt and pepper.
4. If made ahead, cover and refrigerate until the next day.
5. Serve at room temperature.

fresh basil, gorgonzola cheese, olive oil, salt

Taken from www.foodgeeks.com/recipes/4126 (may not work)