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, extra virgin olive oil is gently incorporated.
Pesto Rosso is made from fresh basil, pine nuts, cashews, Pecorino (sheep’s milk) and Grana (cow’s milk) cheeses, and extra virgin olive oil, enhanced with a touch of garlic. A blend of sun-dried and fresh tomato purée is added to the Genoese pesto base to provide the tomato’s characteristic aroma and subtle acidity.
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.
Benso’s grilled pepper sauce is made from grilled peppers (including red peppers), sun-dried tomato purée, extra virgin olive oil, and a touch of garlic.
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.
