This recipe uses tofu instead of cheese, making it suitable for both vegans and those avoiding dairy alike. By replacing and not just removing the cheese, it replicates our No. 2 Tomato Pesto recipe with the same great taste and texture you know and love.
We make it with an abundance of fresh Italian ingredients: juicy tomatoes, fragrant basil leaves, pine nuts, red peppers and tofu. It’s perfect paired with gluten free pasta or for adding a zing to your favourite grains.
Suitable for vegetarians and vegans.
With pasta, we think 100g of pasta per quarter jar of Pesto works best or visit our recipe collection for more inspiration .
Tomato puree (47%), Sunflower oil, Basil, Tofu (5%) (Water, Soybean Seeds), Red Peppers, Tomato Flakes (2%), Pine Kernals, Salt, Garlic, Acidity regulator: Lactic Acid.
Energy 1409kJ/342kcal, Fat 35.7g (of which saturates 4.9g), Carbohydrate 3.5g (of which sugars 1.7g), Fibre 0.2g, Protein 1.6g, Salt 1.0g
Contains Soybeans, Garlic spices
Wheat, gluten & dairy.
Typical values per 100g
Suitable for vegetarians.