Pesto
Prefix 406 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 | 398 kcal | 20% |
| Fat | 38.1 g | 54% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 8.5 g | 3% |
| of which sugars | 2.7 g | 3% |
| Fibre | 1.8 g | — |
| Protein | 4.4 g | 9% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 25 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
BASIL (46%), Sunflower Oil, Dried Glucose Syrup, GRANA PADANO CHEESE (5%) (Grana Padano Cheese (Milk), Preservative: Lysozyme (Egg, CASHEW NUTS (5%), Potato Flakes, Salt, Extra Virgin Olive Oil, Garlic Puree (Garlic, Water, Acidity Regulators: Lactic Acid, Citric Acid), PECORINO ROMANO CHEESE (MILK) (0.5%), Pine Nuts, Acidity Regulator. Lactic Acid Antioxidant: Ascorbic Acid
- E1105LysozymePreservative
- E270Lactic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.