Fresh Stir-In Basil Pesto Sauce Waitrose 145g
4 days guaranteed (avg. 8.5)*
Price per 100g: £1.58
Keep refrigerated below 5°C. Once opened, consume within 2 days. Do not exceed use by date.
Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: do not refreeze once defrosted.
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
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Cook 250g of fresh egg pasta, drain and add Waitrose Green pesto with basil. Ensure the pasta is piping hot to allow the heat of the pasta to melt the sauce.
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Film - Plastic - Not Currently Recycled;
Lid - Plastic - Check Local Recycling;
Pot - Plastic - Check Local Recycling;
Sleeve - Card - Widely Recycled
A pesto made with basil, medium fat hard cheese, toasted pine nuts and extra virgin olive oil (6%)
Allergy Advice: For allergens see highlighted ingredients
Basil (26%), Olive Oil, Medium Fat Hard Cheese (Milk), Water, Toasted Pine Nuts, Extra Virgin Olive Oil (6%), Concentrated Lemon juice, Garlic Purée, Salt
Suitable for Vegetarians
|Typical Values||as sold per 100g.|
|of which saturates||7.4g|
|of which sugars||0.4g|
Puff pastry is ideal for canapés. Try twisted with cream cheese and pesto then baked until crispy.
Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper
This veggie pasta dish is perfect for entertaining - it can be made ahead, leaving you free to chat to your guests.
2 hrs 5 mins
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.
Vibrant Mediterranean flavours stand out with this pork dish. Like this recipe? You’ll find lots more like it at Waitrose.com
- Life guarantee
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