chilli pesto
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 231 kcal | 12% |
| Fat | 20.5 g | 29% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 6.4 g | 7% |
| Fibre | 3.5 g | — |
| Protein | 2.6 g | 5% |
| Salt | 1.2 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Red Peppers (40%), Vegetable Oil (Sunflower, Refined Soyabean, Corn, Rapeseed or Olive Oil), Tomato Purée (21%), Parsley, Pecorino Romano Cheese (Sheep's Milk) (2%), Sugar, Salt, Partially Rehydrated Sundried Tomatoes (1.3%), Paprika Powder, Cashew Nuts Pine Nuts, Chilli Flakes (0.4%), Acidity Regulators: Lactic Acid, Citric Acid; Garlic Powder, Colour: Paprika Extract; Oregano, Basil, Antioxidant: Ascorbic Acid; Black Pepper
- E160cPaprika extractColour
- E270Lactic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
76% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Red pestos” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Red 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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