Rich and creamy, this all-natural pesto is made in Italy with lots of sun-dried tomatoes, cashews and pine nuts, plus a little tofu for extra protein. 180g.
Rehydrated Sundried Tomatoes (31%), Sunflower Seed Oil, Tomato Pulp, Basil In Sunflower Seed Oil (Basil, Sunflower Seed Oil, Salt), Cashew Nuts (3%), Water, Potato Flour, Lemon Juice, Tofu (Soy, Water), Vegetable Fiber, Extra Virgin Olive Oil, Pine Nuts (0.15%), 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.
| Approximately 12 Servings | Serving size (15g) |
| Energy | 60kcal |
| Fat | 6g (8% DV) |
| Saturated Fat | 0.5g (3% DV) |
| Trans Fat | 0g (0% DV) |
| Cholesterol | 0mg (0% DV) |
| Sodium | 87mg (4% DV) |
| Total Carbohydrate | 1g (0% DV) |
| Fiber | 0g (1% DV) |
| Total Sugars | 0g (0% DV) |
| Includes 0g Added Sugars | (0% DV) |
| Protein | 0g |
| Vitamin D | 0mcg (2% DV) |
| Calcium | 10mg (0% DV) |
| Iron | 0mg (2% DV) |
| Potassium | 50mg (1% DV) |
If you want something deeply flavoursome, rich and easy to cook with, this pesto is perfect! I love stirring it through pasta for the speediest mid-week meal, I normally add garlicky butter beans and wilted spinach for extra goodness. It’s also brilliant in sandwiches or used as the hero ingredients in salad dressings or traybake sauces. 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.
