Sundried Tomato Pesto

The bolder cousin of the basil pesto from South of Italy is the Sundried tomato pesto, also known as 'pesto rosso'. Made using sundried tomatoes packed in olive oil, vegetarian parmesan, cashew nuts and basil leaves. This is tangy, nutty, herby and a flavour explosion.

Ingredients: Sundried tomatoes (44%), olive oil, basil leaves, cashew nuts, vegetarian parmesan, garlic, balsamic vinegar, Himalayan pink salt

Description: The bolder cousin of the basil pesto from South of Italy is the Sundried tomato pesto, also known as 'pesto rosso'. Made using sundried tomatoes packed in olive oil, vegetarian parmesan, cashew nuts and basil leaves. This is tangy, nutty, herby and a flavour explosion.

Storage:  Use within 3  months from date of  manufacturing.Once opened, keep refrigerated and use within 1 month of opening. After every use, cover the pesto with a layer of olive oil to maintain the freshness.

Use: Can be used in pasta, pizzas, and as a spread in bagels, sandwiches, bruschetta, wraps, etc.

Recipes

• Pesto sandwich
• Creamy sundried tomato pesto pasta
• Sundried tomato pesto hummus