Fresh, fragrant Italian basil is still the hero of this recipe, grown in the coastal region near Liguria, where the warm sunshine and moist sea breezes give the leaves an unmistakable perfume and intense flavour.
To create this reduced fat Pesto, we’ve cut back a bit on the oil, replaced the cheese with tofu, and taken special care to ensure it’s our healthiest Pesto yet by having no added salt or sugar.
In Liguria, Pesto is enjoyed with testaroli, trofie or linguine pasta and is usually served with green beans and potatoes to create ‘Pesto Alla Genovese’.
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.
Nutrition per 100g: Energy 809kJ/196kcal, Fat 18g (of which Saturates 2.0g), Carbohydrate 5.4g (of which Sugars 0g), Fibre 1.2g, Protein 2.9g, Salt 0.08g
Contains: Cashew Nuts, Soya
No added: Salt, Sugar, MSG, GMO, Preservatives, Wheat and Gluten
Suitable for: Vegetarians