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

The pesto is considered ultra‑processed because its ingredients are largely industrially refined, it includes added sugar, salt, a vegetable oil, and emulsifiers, and it is packaged as a ready‑to‑use sauce; the only listed food‑grade additives are E270 (lactic acid) and E300 (ascorbic acid).

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

At 3.5 g of sugar per 100 g, the pesto adds a modest amount of carbohydrate, but its 2.56 g of salt per 100 g contributes significantly to daily sodium limits, making it less suitable for strict diabetic or hypertensive meal plans without portion control.

Is the milk in the Parmigiano Reggiano used in this pesto a concern for people with dairy allergy?

Yes, the Parmigiano Reggiano component contains milk proteins, so the pesto must be avoided by anyone with a confirmed dairy allergy or lactose intolerance.

Garofalo, Herba Ricemills • 175 g

Pesto alla genovese

Fat And Sauces

Product Insights

Pesto alla genovese is a ready‑to‑eat green pesto made with 48 % Genovese basil DOP, sunflower oil, Parmigiano Reggiano cheese and a blend of salt, sugar, cashew nuts, garlic and other minor ingredients. It belongs to the “Fat and sauces” and “Dressings and sauces” PNNS groups, carries a Nutri‑Score of E, is classified as NOVA 4 (ultra‑processed), and is high in fat (38 g/100 g), saturated fat (5.2 g/100 g) and salt (2.56 g/100 g) while providing modest protein (4.7 g) and fiber (3.3 g). The product contains milk and nuts as allergens and includes the additives E270 (lactic acid) and E300 (ascorbic acid), which may be a concern for sensitive consumers.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal378 kcal

Fat38 g

Saturated Fat5.2 g

Carbohydrates3.9 g

Sugars3.5 g

Comparative Analysis

Compared with the average green pesto, this pesto contains far less sugar (3.5 g vs 10.95 g) and salt (2.6 g vs 5.0 g) but substantially more fat (38 g vs 12 g) and saturated fat (5.2 g vs 2.1 g) per 100 g.

Ingredients

Albahaca basilico genovese DOP 48%, aceite de girasol, Parmigiano Reggiano DOP 4,5% (_leche_, sal, cuajo), sal, azúcar, _anacardo_, acidulante (ácido láctico), aroma natural, antioxidante (ácido ascórbico), ajo,

84%

35%

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Frequently Asked Questions

Everything you need to know about Pesto alla genovese.

Italiamo

90 g