Rich and creamy, this all-natural pesto is made in Italy with lots of fresh basil, cashews and pine nuts, plus a little tofu for extra protein. 180g.
Sunflower Seed Oil, Basil In Sunflower Seed Oil (Basil, Sunflower Seed Oil, Salt) (34.7%), Cashew Nuts (10%), Water, Potato Flour, Lemon Juice, Tofu (Soy, Water) (1.0%), Vegetable Fibre, Extra Virgin Olive Oil, Pine Nuts (0.5%), Garlic, Salt
May contain peanuts, other nuts, soya and milk – for more information on this please click here.
For allergens, including cereals containing gluten, see ingredients in bold.
This is one of the products I use the most, a few times a week, at least. I always have a jar open in the fridge. It’s unbelievably flavoursome and delicious and instantly livens up any dish. I use it in a class pesto pasta (adding pan-fried garlicky greens and peas), I mash a teaspoon into my avocado for avo toast (can’t tell you how good it tastes!), a stir it into dressings or sauces for salads and traybakes and spread it on sandwiches. P.S when you use pesto with pasta, make sure to use pasta water too, that’s how you get a silky, glossy, creamy finish. Simply add half a mugful or so of pasta water to the drained pasta and pesto, stirring it altogether for a minute or so, until it coats the pasta perfectly.
