Why is Pesto alla Genovese classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The product is rated NOVA 4 because it combines refined sunflower oil, processed cheese, added salts, a lactic acid corrector (E270) and vitamin C (E300) as antioxidant, all of which are industrial ingredients added after the basic pesto mixture, reflecting multiple processing steps beyond simple preparation.

How does the sugar and salt content in this pesto affect a diabetic or hypertensive diet?

With only 4.3 g of sugar per 100 g, the pesto is low in carbohydrates and does not significantly raise blood glucose, but its 3.2 g of salt per 100 g is relatively high and can contribute to increased blood pressure, making it less suitable for strict hypertensive diets.

Is the cashew nut in this pesto a concern for people with nut allergies?

Yes, the pesto contains 9% cashew nuts, which are listed as a declared allergen; anyone with a tree‑nut allergy should avoid this product and be aware of possible cross‑contamination.

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Pesto alla Genovese

Fat And Sauces

Product Insights

Pesto alla Genovese is a green pesto sauce made from sunflower oil, basil, cashew nuts, Parmigiano Reggiano cheese and a blend of salts, acids and a small amount of vitamin C, sold in a clear glass pouch with a steel lid. It belongs to the Fat and sauces and Dressings and sauces groups, carries a Nutri-Score of E (score 26) and is classified as NOVA 4, indicating an ultra-processed product. While it delivers flavor from basil and nuts and provides some protein, it is high in total fat, saturated fat and salt, and contains added acids and antioxidants, making it less suitable for low-fat or low-salt dietary plans.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal464 kcal

Fat45.4 g

Saturated Fat5.9 g

Carbohydrates8.7 g

Sugars4.3 g

Comparative Analysis

Compared with the category averages, this pesto contains far less sugar (4.3 g per 100 g vs 10.95 g) but far more total fat (about 45 g per 100 g vs 12.02 g) and saturated fat (5.9 g per 100 g vs 2.14 g), while its salt level (3.2 g per 100 g) is lower than the average 5.02 g.

Ingredients

40,8% huile de numesol, 34% basilic, 9% noix de cajou, 5% Parmigiano Reggiano AOP (lait, sel poudre de lactoserum (lait), sel, lactoprotéines (lait), huile d'olive vierge extra,al, and mais correcteur d'acidité: acide lactique; antioxydant: acide ascorbique. T

84%

35%

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Frequently Asked Questions

Everything you need to know about Pesto alla Genovese.

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