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Kale Pesto Sauce
Kale Pesto Sauce by Specially Selected provides 80 kcal per 100 g, with 3.2 g of sugars and 2.4 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 24 oz pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 0.5 cup (125 g)
| Nutrient | Per 100 g | Per serving | % DV* |
|---|---|---|---|
| Calories | 80 kcal | 100 kcal | |
| Total fat | 4.8 g | 6 g | 8% |
| Saturated fat | 1.2 g | 1.5 g | 8% |
| Carbohydrates | 7.2 g | 9 g | 3% |
| Total sugars | 3.2 g | 4 g | |
| Added sugars | 0 g | 0 g | 0% |
| Dietary fiber | 1.6 g | 2 g | 7% |
| Protein | 2.4 g | 3 g | 6% |
| Salt | 0.9 g | 1.1 g |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Italian tomatoes, tomatoes, tomato puree, kale, Parmesan cheese, skim milk, cheese cultures, salt, microbial enzymes, modified food starch, garlic puree, garlic, water, basil, salt, black pepper, dried oregano
- Allergens
- Milk
Product details
- Quantity
- 24 oz
- Serving size
- 0.5 cup (125 g)
- Sold in
- United States
- Barcode
- 4099100265552
Prices reported by shoppers
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Frequently asked questions
How many calories are in Kale Pesto Sauce?
Kale Pesto Sauce contains 80 kcal per 100 g and about 100 kcal per serving (0.5 cup (125 g)).
How much sugar is in Kale Pesto Sauce?
Kale Pesto Sauce has 3.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Kale Pesto Sauce healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Kale Pesto Sauce vegan?
Based on its ingredient list, it is not vegan.
What allergens does Kale Pesto Sauce contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated February 2, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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