Vegan Green Pesto Organic

What stands in for the parmesan?

Cashew nuts: they bring the fat and the roundness a cheese would normally give. The Kazidomi recipe puts together a basil preparation at 66%, sunflower oil, cashew nuts, extra virgin olive oil, salt, potato flakes and lemon juice, all from organic farming.

Does it contain allergens?

It contains cashew nuts, a declarable allergen. Kazidomi also states possible traces of milk, walnut, lupin and soya on the 140 g jar. Anyone allergic to tree nuts should therefore leave this one alone and look at another spread in the range instead.

Green or red pesto for a cold pasta dish?

The Kazidomi green, built on basil and cashew nuts, stays creamy when cold and coats the pasta of a salad well. The red is denser and sharper, and holds up better in a hot dish or on a slice of bread. Both come in a 140 g jar.

Why does the pesto darken in the jar?

Basil oxidises on contact with air and turns dark green at the surface. It is not a fault: the exposed layer protects the rest of the jar. Kazidomi advises closing it again quickly and keeping the jar in the fridge after opening, smoothing the surface with a spoon.

How do I use it in cooking?

On warm pasta, stirred into a vegetable soup as it is served, over roast tomatoes, as a sandwich filling, or mixed into mashed potato. The Kazidomi green pesto is not cooked: prolonged heat wipes out the aroma of the fresh basil in it.