Basil Pesto

How it scored 85 / 100

Nutrition snapshot

Ingredients 19 listed

• 1 basil blend —
• 2 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 3 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 4 Pine Nuts
  Edible seeds of pine trees (Pinus species), eaten as a nut.
  Low
• 5 Extra Virgin Olive Oil
  Cold-pressed first-extraction olive oil with low free acidity (<0.8%).
  Safe
• 6 pecorino romano d.o.p.cheese —
• 7 Fresh Garlic
  Fresh bulb of Allium sativum L. (garlic), a culinary aromatic in the Allium family.
  Safe
• 8 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 9 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 10 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 11 genovese basil d.0.p —
• 12 sunfluwer oil —
• 13 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 14 Cow'S Milk
  Liquid secreted by the mammary glands of cows, used directly or as a base for dairy products.
  Low
• 15 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 16 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 17 Sheeps Milk
  Milk from domestic sheep (Ovis aries); higher fat and protein than cow milk.
  Low
• 18 Rennet
  A complex of proteolytic enzymes (chiefly chymosin) used to coagulate milk; sourced traditionally from animal stomachs or via microbial/ferm…
  Low
• 19 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low