Benso’s Genoese Pesto is made from freshly picked basil. The basil is crushed in a mortar with garlic, pine nuts, and cashews. Two cheeses - Pecorino (sheep’s milk) and Grana (cow’s milk) - are then added to the crushed basil. Once the mixture is blended, l’huile d’olive vierge extra.
The Black Olive Paste is crafted from premium black olives, extra virgin olive oil, and salt. It is not a tapenade; it contains no capers or anchovies. Consequently, it is a milder product that closely mirrors the flavor of the black olives from which it is made.
The artichoke and garlic cream is made from slow-cooked artichokes. The artichokes are then blended into a creamy consistency with mild extra virgin olive oil and enhanced with a touch of garlic.
