Pesto
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 417 kcal | — |
| Fat | 41.7 g | 56% |
| of which saturates | 25.0 g | 125% |
| Carbohydrate | 6.7 g | — |
| of which sugars | 1.7 g | 2% |
| Fibre | 3.3 g | 12% |
| Protein | 5.0 g | — |
| Sodium | 0.67 g | 29% |
Open Food Facts, ODbL, record updated March 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
FRESH HERBS (BASIL, PARSLEY), CANOLA OIL, CASHEWS NUTS. PARMESAN CHEESE, ROMANO CHEESE. FRESH GARLIC, CELLULOSE, SEA SALT, CITRIC ACID, SPICES, LACTIC ACID, SODIUM LACTATE, SODIUM CITRATE, ASCORBIC ACID (VITAMIN C XANTHAN GUM, POTASSIUM SORBATE
- E202Potassium sorbatePreservative
- E270Lactic acid
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pestos”: 2.88 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.