Pesto au basilic

by LaSelva in Groceries Barcode 8018759000372
Poor nutritional quality
Green-Score
c
Environmental impact estimate

Pesto au basilic by LaSelva provides 394 kcal per 100 g, with 0.5 g of sugars and 2.2 g of protein. That is 95% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Groceries category.

Nutrient levels per 100 g

Fat
39 g · High
Saturated fat
3.4 g · Moderate
Sugars
0.5 g · Low
Salt
2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 394 kcal 194 +103%
Total fat 39 g 12.8 +204%
Saturated fat 3.4 g 2.4 +40%
Carbohydrates 7.3 g 16.1 −55%
Total sugars 0.5 g 9.8 −95%
Added sugars 0 g 4.8 −100%
Protein 2.2 g 2.8 −22%
Salt 2 g 5.9 −66%

Category average across 59922 Groceries products on Foodmetria.

Compared with other groceries

Calories higher 15%
Sugars lower 19%
Salt higher 39%
Saturated fat higher 23%
Protein top 33%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

51 huite d'oliije rrnmes de terre•, sel marin, p,gruc 'De l'agriculture biologique

VeganVegetarian

Product details

Labels & certifications
VegetarianOrganicEU OrganicVeganIT-BIO-006
Sold in
France
Barcode
8018759000372

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pesto au basilic?

Pesto au basilic contains 394 kcal per 100 g.

How much sugar is in Pesto au basilic?

Pesto au basilic has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pesto au basilic healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Pesto au basilic vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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