Vegan Red Pesto Organic

What is in the red pesto?

Rehydrated sun-dried tomatoes at 58%, sunflower oil, a basil preparation at 13%, extra virgin olive oil, salt, potato flakes, apple vinegar and lemon juice, all of them organic. Kazidomi has it made in Italy, and the jar holds 140 g.

Does it contain cheese?

The ingredient list names no cheese and no dairy at all: the texture comes from the sun-dried tomatoes, the oils and the potato flakes. Kazidomi does flag possible traces of milk, walnut, lupin and soya, which is the line to read if you have an allergy.

Red pesto or green pesto: which one?

The Kazidomi red is dominated by sun-dried tomato, with a concentrated flavour gently sharpened by apple vinegar and lemon juice. The green rests on a basil preparation at 66% and on cashew nuts, more herbal and milder. Same 140 g jar for both of them.

How do I use it?

Stirred through hot pasta with a spoonful of the cooking water, spread in a sandwich, folded into a vegetable or grain salad, or as the base of a bruschetta. The Kazidomi red pesto is worked without cooking: heating it at length would cost it its sun-dried tomato aroma.

How long does it keep once opened?

Ten days in the fridge, in its resealed jar. Before opening, the Kazidomi jar keeps somewhere cool and dry. Smoothing the surface and covering it with a film of oil slows the oxidation; a colour turning brown at the top means prolonged contact with air.