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●Low GI

Basil Pesto (Barilla) Calories

Classic Italian basil pesto with olive oil and pine nuts

CALORIES

470kcal

15low

POTASSIUM

200mg

FIBER

Basil Pesto (Barilla) Nutrition Facts

Selected: 100 g

470

KCAL / 100G

Carbs

· 5%

Protein

· 3%

Fat

47g

· 92%

Fiber

Basil Pesto (Barilla) Vitamins & Minerals

Vitamins

Vitamin K

80µg · 67% DV

Vitamin E

3mg · 20% DV

Vitamin A

120µg · 13% DV

0.08mg · 6% DV

Minerals

Sodium

1200mg · 52% DV

Calcium

120mg · 12% DV

Phosphorus

80mg · 11% DV

Zinc

1mg · 9% DV

Basil Pesto (Barilla) Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

Is Basil Pesto (Barilla) 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 (Barilla) 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 (Barilla) 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 (Barilla) Fat Profile

SATURATED

MONOUNSATURATED

31g

POLYUNSATURATED

⚖️

Omega 6:3 ratio 12.5:1

Above the ideal 4:1 (12.5:1).

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Basil Pesto (Barilla) — Frequently Asked Questions

How many calories are in Barilla Basil Pesto?

Barilla Basil Pesto contains 470 calories per 100 g. It is high in fat, providing 47 g of fat per 100 g, so portion size may be worth considering.

Is Barilla Basil Pesto suitable for vegetarians?

Yes, Barilla Basil Pesto is suitable for vegetarian diets. It also fits Mediterranean, flexitarian, and omnivore eating patterns, but contains dairy and tree nuts.

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Nutrition data compiled from USDA FoodData Central and scientific sources.