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Pesto verde, vegan

Nutty-mild, vegan seasoning paste made with fresh basil. Prepared with love according to an original Italian recipe.

Ingredients
olive oil extra virgin*, basil* (26,00%), WALNUTS* (16,00%), CASHEW NUTS* (12,00%), pine kernels*, sea salt, acidifier: citric acid
* = ingredients from organic farming
** = from biodynamic agriculture

Usage
Don"t heat the pesto, add it directly to the warm and freshly drained pasta. This pesto can also be used to season pizza, salads and sauces and tastes great on toasted bread slices or as a dip.

Additional information

Preparation
The ingredients are combined, crushed and filled into jars. A shot of olive oil is added onto the surface. For preservation, the jars are gently heated for a short time.

Produced in
Italien

Country of origin
EU Landwirtschaft / Nicht EU Landwirtschaft

Origin of the main ingredients
Diverse Länder

Storage advice
Use clean spoon for taking out product and cover with oil. Store in a cool place after opening.

Legal name of the food product
Vegane Würzpaste

Nutritional values

referred to 100g

Calorific value		2311 kJ / 560 kcal
Fat		55,70 g
of which saturates		7,90 g
Carbohydrates		6,5 g
Sugar		3,1 g
Dietary fiber		2,1 g
Protein		7,20 g
Salt		3,300 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

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Recipes including Pesto verde, vegan

Zucchini noodles with pesto verde, roasted tomatoes and cedar nuts

Pasta salad with avocado pesto dressing

Roasted red beet and carrot soup