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Le Caprice Creamy Pesto

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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.

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