Pestos
Nut Free Pesto
Usages: Classic stirred into pasta of most kinds Add to breadcrumbs to coat chicken breast/thighs Stir through yoghurt and serve with roasted vegetables Loosen with more olive oil and use as a dressing for salad
Premium Genovese Pesto
Parmigiano Reggiano, PDO Genovese basil, pine nuts and Extra Virgin Olive Oil join together to make it into the finest pesto with an exquisite umami-rich flavour. Grown by Mario Anfossi in Liguria, a region noted within Italy for the flavour of its basil...
Vegan Pestorissa
Pestorissa
Fresh Leaf Basil Pesto
A basil pesto made using fresh leaf and basil paste to give a slightly different texture. Usages: Use as you would pesto Stir into pasta Roast on potatoes Add to yoghurt as an accompaniment
Reduced Salt Nut Free Pesto
Our reduced salt version is made from PDO basil, which our basil partner Mario harvests, chops and packs within four hours, to protect that fresh herbaceous taste. Instead of parmesan, we have used a vegetarian Italian hard cheese.
Red Pesto
Our red pesto is made from Turkish tomatoes. Use it for crostini or savoury flans - its bright colour makes a good base for a colour contrasting toppings. Of course, you can toss it through pasta too, for a simple yet effective sauce.
Seeded Super Green Pesto
Broccoli, kale, broad beans, basil, vegetarian Italian cheese and a mix of sunflower and pumpkinseeds
