Protein Pesto Spread

• Made with fresh basil — vivid, aromatic, and green the way pesto should be
• 14g plant protein per jar — from Prot Block, the first ingredient in the jar
• Dairy-free pesto — no parmesan, no cream, and no loss of richness
• Pumpkin seeds and extra virgin olive oil — the flavour base, not an afterthought      
• No artificial preservatives — which is exactly why it lives in the fridge  
• 100% vegetarian
• Three ways to use it — Dip · Spread · Cook

Nutrient Per 100g

Energy (kcal) 266.00

Protein (g) 7.63

Carbohydrates (g) 8.54

Total Sugar (g) 1.00

Added Sugar (g) 0.00

Dietary Fibre (g) 1.18

Total Fat (g) 22.32

Sodium (mg) 30

Cholesterol (mg) 0

Nutrient Per 35g serve

Energy (kcal) 93.10

Protein (g) 2.67

Carbohydrates (g) 2.99

Total Sugar (g) 0.35

Added Sugar (g) 0.00

Dietary Fibre (g) 0.41

Total Fat (g) 7.80

Sodium (mg) 10.50

Cholesterol (mg) 0

%RDA per serve

Energy (kcal) 4.7%

Protein (g) 4.9%

Carbohydrates (g) 2.3%

Total Sugar (g) 0.7%

Added Sugar (g) 0.0%

Dietary Fibre (g) NA

Total Fat (g) 11.7%

Sodium (mg) 0.5%

Cholesterol (mg) 0.0%

%RDA calculated on the basis of 2000 kcal energy requirement for an average adult per day.

Ingredients: Prot OG Block, Basil, Pumpkin Seeds,
Garlic, Sunflower Oil, Extra Virgin Olive Oil, Vinegar, Salt

Allergens: May contain Nuts & Soy.

Storage:
Store at 4°C. Once opened, consume within 5 days. Always use a clean, dry spoon.

Cook

• Pesto pasta (3 mins) — Toss 2–3 tbsp through hot pasta with 2 tbsp of the starchy cooking water. Off the heat, so the basil stays bright.
• Pesto pizza — Use it in place of red sauce on the base.
• Roasted vegetables — Toss hot roasted potatoes or broccoli in 1–2 tbsp straight out of the oven.
• Pesto rice or quinoa bowl — Stir 1 tbsp into a warm bowl with vegetables and a squeeze of lemon.
• Pesto Prot Block — Sear cubes of Prot Block Original and toss them in a spoonful. Same base, twice the protein.

Spread

• Toast — 1 tbsp on toasted sourdough with sliced tomato.
• Sandwiches & wraps — A pesto-grilled cheese is a very difficult thing to improve on.

Dip

• Straight from the jar with crackers, breadsticks, chips or crudités.
• Whisk 1 tbsp with 2 tbsp curd or plant yoghurt and a squeeze of lemon for an instant pesto dressing.

A note on heat: stir it in at the end. Basil loses its brightness when it's cooked hard.

Storage: Keep refrigerated at 4°C. Once you open it, finish it within 5. Use a clean, dry spoon every time. Oil separation is natural; stir it back in.

Is this a real pesto?

Yes — fresh basil, pumpkin seeds, garlic and extra virgin olive oil, blended the traditional way. The only thing missing is the cheese.

How is it dairy-free but still rich?

The richness comes from pumpkin seeds and olive oil rather thanparmesan. You get the same creamy body without any dairy.

Where does the protein come from?

From Prot Block, our own plant protein base and the first ingredient in the jar. It's blended into the pesto itself rather than stirred in as a powder, which is why it tastes like pesto and not like a supplement.

Is it vegan?

Yes. No dairy, no eggs, no animal-derived ingredients.

Will it taste like a protein product?

No. It was formulated as a pesto first and a protein product second.

Why does it need to be refrigerated?

Because there are no artificial preservatives in it. Keep it at 4°C and finish it within 5 days of opening - a serve a day for five days.

Can I cook with it?

Yes - pasta, pizza, roasted vegetables and grain bowls all work. Add it at the end of cooking rather than the start so the basil keeps its colour and aroma.

Are there allergens I should know about?

It may contain traces of nuts and soy.

Why does the oil separate?

That's a good sign - it means there are no artificial emulsifiers in there. Give it a stir.

Is it spicy?

No. It's herby and garlicky, not hot.