Basil Pesto
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 576 kcal | 29% |
| Fat | 57.0 g | 81% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 9.3 g | 10% |
| Protein | 4.7 g | 9% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 27 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Extra virgin olive oil, Basilico Genovese DOP (**PDO Genovese Basil) 18%, sunflower oil, whey powder (from MILK), hard cheese (from MILK) 8%, WHEAT flour, butter (from MILK), salt, pine nuts 1.5%, natural flavourings, garlic 1%, skimmed MILK powder, acid: lactic acid, antioxidant: ascorbic acid. *PDO: Protected Designation of Origin. SHOVESE 0.0.P. ALLERGY ADVICE: for allergens, including CEREALS containing gluten, see ingredients in bold and capital letter. May contain EGGS, NUTS, FISH, CRUSTACEANS, MOLLUSCS, SOYBEANS, CELERY. USE BY: See foil lid. STORAGE: Keep refrigerated at +4/6°C. Once opened, ensure the lid is secured on the top of the pot, keep refrigerated and consume within 3 days 37078 14.0
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Green 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 “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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