Is ASDA Ricotta & Red Pepper Pesto 190g Gluten Free?

This product may or may not be gluten free as it lists 2 ingredients that could contain gluten depending on the source. We recommend contacting the manufacturer directly to confirm.

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Why it's a maybe for gluten free

cashew nut flour
starch

cashew nut flour

Dietitian note

When "flour" is on an ingredient label and the source is not specified, it may contain wheat.

Note by Team Spoonful, Clinical nutrition experts

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Ingredients

Red Peppers (43%), Sunflower Oil, Ricotta Cheese (10%) (Milk, Salt), Tomato Pulp, Sugar, Cashew Nut Flour, Grana Padano Cheese Pdo (2%) [Grana Padano Cheese [Unpasteurised Milk, Using Calf's Rennet], Preservative (Egg Lysozyme)], Grated Medium Fat Hard Cheese (2%) [Medium Fat Hard Cheese (Milk), Calf's Rennet], Tomato Double Concentrate, Onions, Salt, Corn, Starch, Bamboo Fibre, Acidity Regulator (Lactic Acid (Milk)), Potato Flakes, Chilli Powder, Oregano, Emulsifier (Mono- and Diglycerides of Fatty Acids)

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What is a Gluten Free diet?

A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.

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Often paired with Gluten Free

Dairy FreeNo

No. This product is not dairy free as it lists 7 ingredients that contain dairy.

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Low FODMAPNo

No. This product is not low FODMAP as it lists 1 ingredient that is likely high FODMAP at 1 serving and 5 ingredients that could be moderate or high FODMAP depending on source or serving size.

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