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Tomato Pesto

Processing Score
5.5Highly Processed
Nutrition Score
—/10No Data

The processing score reflects 17 ingredients, including natural flavoring. The nutrition score reflects high sodium, saturated fat and total fat.

Nutrition Highlights

Good Protein Source

Nutrient Alerts

High SodiumHigh FatHigh Saturated Fat
Tomato Pesto Cooking Sauces
Data Updated
Oct 18, 2026
UPC
073214009619
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Nutrition Facts
Serving size30 g
Amount per serving
Calories
140
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 250mg
11%
Total Carbohydrate 1g
0%
Dietary Fiber 0g
0%
Total Sugars 2g
Protein 2g
Calcium 40mg
3%
Iron 0mg
0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

13 listed · 1 flagged for review

EXTRA VIRGIN OLIVE OIL, WATER, SUN-RIPENED DRIED TOMATOES, PARMESAN CHEESE (MILK, CHEESE CULTURES, ENZYMES, SALT), PINE NUTS, FRESH BASIL, FRESH GARLIC, SEA SALT, CITRIC ACID, NATURAL FLAVOR, SPICES, ASCORBIC ACID, ROSEMARY EXTRACT.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

What These Ingredients Tell Us

We group Tomato Pesto's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Natural FlavorsUPF marker

In this product: Natural Flavor.

Despite being natural, these are highly processed extracts.

Vegetable OilsProcessing indicator

In this product: Extra Virgin Olive Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Salt & SodiumProcessing indicator

In this product: Sea Salt.

Basic preservative, but high amounts indicate processing.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.

Synthetic VitaminsProcessing indicator

In this product: Ascorbic Acid.

Fortification often compensates for processing losses.

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