Here's our creamy twist on traditional pesto sauce with our early harvest, Le Caprice de Nature Olive Oil.

• 2 Cups Fresh Basil


• 1/2 Cub Paresan Cheese (Freshly Grated)


• 2 Tbsp Romano Cheese (Freshly Grated)


• 2 Cloves Garlic (Lg)


• 1/4 Cup Pine Nuts


• 1/2 Cup Le Caprice de Nature Olive Oil


• 1/2 Pint Heavy Cream


• Sea Salt & Fresh Ground Pepper

In a food processor, combine basil, both cheeses, garlic and nuts to form a puree.  While processor is running, slowly add olive oil.  Add sea salt and freshly ground pepper to taste.  Allow sauce to stand for 5 minutes.  In a saucepan, bring cream to a boil, then turn heat down to a simmer and mix in pesto puree.

Serve over hot gnocchi, penne or other pasta of your choice.