Traditional Genovese Pesto
A traditional Italian pesto recipe made with Parmigiano Reggiano, pine kernels and basil from Veneto, a simple and classic essential.
Why not try mashing into potatoes or white beans, or using to dress steamed beans!
ONCE OPENED, KEEP REFRIGERATED FOR UP TO 4 WEEKS
Basil (45%), Sunflower Oil, Parmigiano Reggiano Cheese (MILK) (11%), Pine Kernels (3%), Extra Virgin Olive Oil (2%), Salt, Garlic Puree, Acidity Regulator: Cirtic Acid.
Energy 1553kJ/377kcal Fat 38.8 of which Saturates 6.2 Carbohydrates 1.4 of which Sugars 0.3 Fibre 0.8 Protein 4.7 Salt 3.9
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