This recipe uses tofu instead of cheese, making it suitable for both vegans and those avoiding dairy alike. By replacing and not just removing the cheese, it replicates our No. 2 Sun-Dried Tomato Pesto recipe with the same great taste and texture you know and love.
We make it with an abundance of fresh Italian ingredients: juicy tomatoes, fragrant basil leaves, pine nuts, red peppers and tofu. It’s perfect paired with gluten free pasta or for adding a zing to your favourite grains.
Suitable for vegetarians and vegans.
Be in the know… Derived from soya beans, tofu is a great source of protein, iron & calcium.
How to use
With pasta, we think 100g of pasta per quarter jar of Pesto works best or visit our recipe collection for more inspiration.
Tomato puree (47%), Sunflower Seed Oil, Italian Basil, Tofu (5%) (Water, Soybean Seeds), Red Peppers, Tomato Flakes (2%),Crushed Pine Kernels, Salt, Garlic, Acidity regulator: Lactic Acid
Nutrition per 100g: Energy 1420kJ/345kcal, Fat 35.0g (of which Saturates 4.0g), Carbohydrate 4.5g (of which Sugars 3.2g), Fibre 1.5g, Protein 1.9g, Salt 1.0g
Good to know
Contains: Soya and Garlic (We use nuts in our factory)
No added: MSG, GMO, Preservatives, Egg and Onion
Free from: Wheat, Gluten and Dairy
Suitable for: Vegetarians, Vegans and Coeliacs