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
Fancy a break from your subscription? No problem! The process is easy and simple. Just log into your account and then view your subscriptions page. On this page, you can click the cancel button and you're done.
One thing to remember is if you have had a notification that your tomato goodies are on their way already, then it will be too late to cancel we're afraid.
If you prefer to chat it through with a member of the team, feel free to contact us.