Red pesto with sun-dried tomatoes
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 279 kcal | 14% |
| Fat | 26.5 g | 38% |
| of which saturates | 3.9 g | 20% |
| Carbohydrate | 5.2 g | 2% |
| of which sugars | 3.9 g | 4% |
| Fibre | 2.4 g | — |
| Protein | 3.8 g | 8% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pesto made with tomato purée and sun-dried tomatoes Ingredients 49% Tomato purée, 24% Sunflower Oil, 10% Basil, 4% Parmigiano Reggiano PDO Cheese (Milk, Salt, Rennet), 4% Sun-Dried Tomatoes, Red Peppers, 2% Cashews, 1% Pecorino Romano PDO Cheese (Sheep's Milk, Salt, Lamb Rennet, Lactic Ferments), Carrots, 0.5% Pine Nuts, Acidity Regulator: Lactic Acid; 0.5% Extra Virgin Olive Oil, Salt, Garlic Powder. bold
- E270Lactic acid
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 21 June 2024 | €0.99 | Reading |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
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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