Gorgonzola Pesto Dip

3 c. lightly packed fresh basil leaves

2/3 c. lightly packed crumbled gorgonzola

1/4 c. olive oil

Pepper

3 heads Belgian endive, separated into leaves, rinsed, and crisped

1 head radicchio, separated into leaves, rinsed, and crisped

In a food processor or blender, whirl basil, cheese and oil until smoothly pureed. Scrape into serving bowl (if made ahead, cover and chill.) Serve at room temperature.

Tuck some leaves of endive and radicchio into a bowl with gorgonzola pesto. Arrange other leaves around bowl on a tray. Leaves are for dipping. You can also have your favorite cracker or sliced rounds of French baquette bread. Makes about 3/4 cup sauce.