Fresh Stir-In Basil Pesto Sauce Waitrose 145g
4 days guaranteed (avg. 7.5)*
Price per 100g: £1.51
A pesto made with basil, medium fat hard cheese, toasted pine nuts and extra virgin olive oil (6%)
Keep Refrigerated; Suitable for Home Freezing
Prepare & Use
Cook 250g of fresh egg penne pasta, drain and add Waitrose Green Basil Pesto. Ensure the pasta is piping hot to allow the heat of the pasta to melt the sauce
Country of Origin
Country of Packing
Waitrose Limited, Bracknell, Berkshire, RG12 8YA, UK.
Sleeve & Pot.
Film - Not Recyclable; Sleeve - Recyclable.
Per 1/2 pot calories 309 15%, sugars 0.6g 1%, fat 30.7g 44%, saturates 5.6g 28%, salt 0.74g 12% GDA Packaging Card - Sleeve - widely recycled Plastic - Pot and Lid - check local recycling Plastic - Film - not currently recycled.
- Contains Milk
Basil (26%), Olive Oil, Medium Fat Hard Cheese, Toasted Pine Nuts, Lemon Juice, Extra Virgin Olive Oil (6%), Water, Garlic Purée, Salt
Suitable for Vegetarians
|Typical Values||as consumed per 1/2 pot||as consumed per 100g|
|of which sugars||0.6g||0.8g|
|of which saturates||5.6g||7.7g|
Providing something hot to eat is the hardest challenge (on the run), and although flasks of soup provide scope for spillage and mess, I fell they are worth the risk. This soup - my all-time most-requested - has the bonus, too of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the "fresh" stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a food processor, and it's best to use a blender which has a central plug in the lid that you can remove to stop pressure building up - which, in turn, prevents you getting soup all over you or your walls. That would not be a good start to the day.
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Gruesome Halloween grub for your little ghouls! A quick and easy pasta dish that can be rustled up quickly before a bit of trick or treating!
- Life guarantee
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