Comparison

Pesto rosso vs PESTO Basilico

Overall, Pesto rosso has the better nutritional profile on the measures we compare. It wins on 7 of our comparison points versus 1.

Nutrition per 100 g

NutrientPesto rossoPESTO Basilico
Nutri-Score d e
NOVA group — 4
Calories 307 kcal 431 kcal
Fat 27 g 41 g
Saturated fat 3.6 g 5.5 g
Sugars 7.6 g 3.3 g
Salt 2 g 3 g
Fiber — 2 g
Protein 4.4 g 2.5 g
Additives01
AllergensEggs, Milk, Nuts, Sesame seeds, Sulphur dioxide and sulphitesMilk, Nuts

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Pesto rosso has 29% fewer calories (307 kcal vs 431 kcal).
  • Pesto rosso has 34% less fat (27 g vs 41 g).
  • Pesto rosso has 35% less saturated fat (3.6 g vs 5.5 g).
  • PESTO Basilico has 57% less sugar (3.3 g vs 7.6 g).
  • Pesto rosso has 34% less salt (2 g vs 3 g).
  • Pesto rosso has 43% more protein (4.4 g vs 2.5 g).
  • Pesto rosso has the better Nutri-Score.
  • Only Pesto rosso lists: Eggs, Sesame seeds, Sulphur dioxide and sulphites.

Ingredients

Pesto rosso

31,4% chair de tomate, huile de tournesol, 16% double concentré de tomate, 9% tomate concentrée, 3,5% grana panado, 3% noix de cajou, poudre de lactosérum, 2% vinaigre balsamique, proteines de lait, 1,5% basilic, sel, arômes naturels, pecorino, amidon de maïs, acide lactique, ail

PESTO Basilico

basil 35,6%, sunflower oil, cashews, glucose syrup, water, modified corn starch, salt, natural flavourings, extra virgin olive oil, sugar, acidity regulator: lactic acid

FAQ

Which is healthier: Pesto rosso or PESTO Basilico?

Overall, Pesto rosso has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.

Which has fewer calories?

Pesto rosso has fewer calories: 307 kcal versus 431 kcal per 100 g.

Which has less sugar?

PESTO Basilico has less sugar: 3.3 g versus 7.6 g per 100 g.

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