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.