Why is Le Pesto à la Siciliana tomato, ricotta and walnut classified as ultra‑processed (NOVA 4) and which additives does it contain?

The sauce contains industrially processed ingredients such as ricotta, Grana Padano cheese, double‑concentrated tomato and refined oils, and it includes several food‑grade additives, E1105 (antioxidant), E270 (lactic acid), E300 (ascorbic acid), E301 (sodium ascorbate) and E392 (rosemary extract), which collectively place it in the NOVA 4 ultra‑processed category.

How does the high salt and saturated fat content in this pesto affect a hypertensive or heart‑healthy diet?

The 2.5 g of salt per 100 g can contribute to elevated blood pressure, while the 5.3 g of saturated fat may raise LDL cholesterol levels; therefore, individuals managing hypertension or cardiovascular risk should consume the pesto sparingly and balance it with low‑salt, low‑saturated‑fat foods.

Is the lysozyme derived from egg used as a preservative in this pesto a risk for individuals with egg allergies?

Lysozyme is an enzyme extracted from egg whites and is listed as a preservative in the cheese component; even in small amounts it can trigger allergic reactions, so anyone with an egg allergy should avoid this product.

Florelli • 190 g

Le Pesto à la Siciliana tomate, ricotta et noix

Fat And Sauces

Product Insights

Le Pesto à la Siciliana tomato, ricotta and walnut is a red pesto sauce that falls within the 'Fat and sauces' dietary family (PNNS groups Fat and sauces / Dressings and sauces). It carries a Nutri‑Score of E and is classified as NOVA 4 (ultra‑processed), reflecting a high level of total and saturated fat, high salt, and moderate sugars, but it also provides tomato puree, extra‑virgin olive oil, and nuts that contribute unsaturated fats and micronutrients. Overall, while the sauce offers flavorful ingredients such as olive oil, cashews, walnuts and cheese, its high saturated fat, salt and the presence of several allergens (milk, egg, tree nuts) and additives (E1105, E270, E300, E301, E392) may limit its suitability for health‑conscious or allergy‑sensitive consumers.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

moderate

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal369 kcal

Fat33 g

Saturated Fat5.3 g

Carbohydrates12 g

Sugars8.7 g

Comparative Analysis

Compared with the average condiment, this pesto provides roughly double the energy (≈365 kcal vs 183 kcal) and about 2.5 × more saturated fat (5.3 g vs 2.14 g), while delivering less sugar (8.7 g vs 10.95 g) and about half the salt (2.5 g vs 5.02 g).

Ingredients

Huile de tournesol, pulpe de tomate (21%), _ricotta_ (20,5%) (_lactosérum_, crème de _lait_ pasteurisée, sel, acide lactique), double concentré de tomate (7%), glucose, _anacardes_ (5%), _Grana Padano AOP_ (_lait_, sel, présure, conservant: lysozyme d'_œuf_), _noix_ (2,5%), basilic, huile d'olive vierge extra, sel, sucre, correcteur d'acidité: acide lactique, amidon de maïs, ail, antioxydant (acide ascorbique, ascorbate de sodium, extrait de romarin), origan, piments en poudre.

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