Instructions: 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. =

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.