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●Low GI

Basil Pesto Calories

Classic Italian sauce made with fresh basil, olive oil, pine nuts, and parmesan.

CALORIES

430kcal

15low

POTASSIUM

180mg

FIBER

Basil Pesto Nutrition Facts

Selected: 100 g

430

KCAL / 100G

Carbs

· 6%

Protein

· 5%

Fat

43g

· 89%

Fiber

Basil Pesto Vitamins & Minerals

Vitamins

Vitamin K

120µg · 100% DV

Vitamin A

350µg · 39% DV

B12

0.5µg · 21% DV

Vitamin E

2.5mg · 17% DV

Minerals

Sodium

1100mg · 48% DV

Manganese

1mg · 43% DV

Calcium

180mg · 18% DV

Phosphorus

90mg · 13% DV

Basil Pesto Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Basil Pesto Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Basil Pesto Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts yes

Fish free

Soy free

Sesame free

Which Diets Is Basil Pesto Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Basil Pesto Fat Profile

SATURATED

7.5g

MONOUNSATURATED

28g

POLYUNSATURATED

⚖️

Omega 6:3 ratio 8.3:1

Above the ideal 4:1 (8.3:1).

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Basil Pesto — Frequently Asked Questions

How many calories are in basil pesto?

Basil pesto contains 430 calories per 100 g. It is high in fat, with 43 g per 100 g, so portion size can be important.

Is basil pesto low glycemic and suitable for a vegetarian diet?

Basil pesto has a low glycemic index of 15 and is compatible with vegetarian, Mediterranean, flexitarian, and omnivore diets. It contains tree nuts and dairy, so it is not suitable for people with these allergies.

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Nutrition data compiled from USDA FoodData Central and scientific sources.