Try this one if you follow a plant-based diet or just need that burst of fresh lemon in a dish. Add to pasta, avocado on toast, or eat it by the spoonful.

Ingredients:

Fresh basil (43%), vegetable oil (canola or sunflower seed), cashew nuts, almond nuts, onions, fresh garlic, salt, lemon juice (2%), ascorbic acid, citric acid.

Allergens:

Tree nuts. Made in a factory that uses cow’s milk. Allergen control programme in place.

Serving Suggestion:

Our pesto sauces are thick and concentrated so dilute 130g of pesto with 2 tablespoons of boiling water and the same amount of olive or vegetable oil, before adding to your dish.

Freeze It:

Spoon pesto into ice cube trays and once frozen, store in a ziplock bag for portioning out when needed. The whole jar can also be stored in the freezer without cracking.

Keep it Colourful:

Pesto darkens naturally when it comes into contact with oxygen, so if it bothers you, cover with a little oil after each use. Alternatively you can stir the darkened pesto into the rest of the jar, and it won’t be noticeable.