Tangy Gorgonzola and Basil Pesto
A Tangy Twist on Classic Pesto
Our garden is overflowing with fresh herbs this time of year so I have to get extra creative to keep things interesting on our dinner table. This tangy twist on classic basil pesto is so delicious on grilled meats, stirred into pasta dishes or drizzled on salad. Best of all, you can store leftovers in your freezer and enjoy the fresh taste all year long!
Butternut Squash Ravioli with Gorgonzola Pesto Cream
The Versatility of Pesto
I never measure the olive oil when I am making pesto. I pour it through the chute of the food processor until the pesto has the consistency I want. Since I am going to be freezing it and using in various ways later I tend to leave it rather thick. I can always add oil next time if I want it to be of a looser consistency. And if I am serving it on pasta, like macaroni, ravioli or linguine, I add some of the cooking water from the pasta to the pesto until it is the perfect consistency and then stir it into the hot cooked pasta. Buon Appetito!
Ingredients
3 cups Basil leaves, fresh
3 oz Gorgonzola cheese
1 oz Pecorino
3 Garlic cloves, preferably fresh
4 Tbs Walnuts
1/2 cup Extra Virgin Olive Oil (approximately)
Salt and Pepper to taste
Preparation
- Combine all ingredients in food processor and process.
- At the same time, stream in the oil through the chute and continue to process until smooth and the desired consistency is reached.
- Use within a few days or freeze for later.
Suggested Wine Pairings
Dishes served with a nutty pesto sauce need a fairly substantial wine with forceful flavors and bright acidity to accompany it. Try a Zinfandel or a spicy Rosso di Montalcino. An oak-aged chardonnay or any wine with vanilla and spice notes would also be a good choice with nuts, especially if you are adding cream to the pesto. Spanish Albariño and Italian Vermentino also stand up well to dishes with lots of fresh herbs. If serving this tangy sauce with steak, I reach for a full-bodied wine with bold flavors like a California Cabernet or Syrah. The tannins will help cut through the fatty meat and rich gorgonzola.
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