Basil Pesto Aioli
Prefix 433 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 | 700 kcal | 35% |
| Fat | 76.5 g | 109% |
| of which saturates | 6.7 g | 33% |
| Carbohydrate | 0.10 g | 0% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 2.7 g | 5% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Whole Liquid Egg, 11% Basil Pesto (Rapeseed Oil Olive Pomace Oil, 13% Fresh Basil, Grana Padano Cheese (Milk Salt, Rennet, Preservative: Lysozyme (Egg)), Cheddar Cheese Milk), Garlic Purée (Rehydrated Garlic, Salt, Acidity Regulator Citric Acid, Preservative: Sodium Metasulphites; Salt), Extra Virgin Olive Oil, Spirit Vinegar (Barley), Lemon Juice, Water Sal Preservative: Potassium Sorbate).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Aiolis”: 1.64 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.