Salsa Pesto Gorgonzola

Name: Salsa Pesto Gorgonzola
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Mediterranean
Ingredients: 37 g albahaca Basil; 10 g ajo fresco Garlic; 37 ml AOVE Olive Oil; 350 g gorgonzola Blue Cheese; 23 g piñones Pine Nuts; 85 g pecorino Pecorino

Independent adaptation of a publicly published Paco Roncero recipe. Not affiliated with, sponsored by, or endorsed by Paco Roncero.

Paco Roncero's Salsa Pesto Gorgonzola, from the published recipe.

Ratio

Olive Oil 37 ml

Ingredients

Basil — 37 g albahaca
Garlic — 10 g ajo fresco
Olive Oil — 37 ml AOVE
Blue Cheese — 350 g gorgonzola
Pine Nuts — 23 g piñones
Pecorino — 85 g pecorino

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Paco Roncero — published sauce recipes in the PantryFlex catalog. Michelin 2* (La Terraza del Casino, historical).

Adapted from a Paco Roncero recipe (Paco Roncero / Madrid Fusión).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paco Roncero / Madrid Fusión (published as “Salsa Pesto Gorgonzola”). Full citation lives in Provenance.