Jars of pesto that are saltier than the sea

PARENTS could be harming their children by giving them pesto containing more salt than seawater, campaigners warned yesterday.

The Italian sauce is served to youngsters as an apparently healthy addition to pasta.

But large amounts of salt are added to the mix of basil, oil, pine nuts and strong cheese, which is already very salty, in jars of the ready-made sauce.

Some brands are 30 per cent more salty than seawater, according to the group Consensus Action on Salt and Health (Cash), while others contain 2.5 times more salt than salted peanuts, gram for gram.

Giving pesto to children can lead to a love of salty food, risking their health in adulthood.

Nutritionist Sonia Pombo, of Cash, said: ‘Salt is the forgotten killer. It puts up our blood pressure, leading to thousands of unnecessary strokes and heart attacks every year.’

The watchdog Public Health England (PHE) has set salt reduction targets for processed foods that are supposed to be met by the end of the year.

The limit for pesto is 1.38g per 100g, but the target is voluntary. Although some firms have made cuts, others seem to have done little or nothing.

Cash found Sacla’s No. 5 Organic Vegetarian Basil Pesto had 3.3g of salt per 100g, as did its No.1 Classic Basil Pesto, making them saltier than seawater, with 2.5g per 100g, or salted peanuts, with 1.3g.

It said the salt level in both Sacla sauces had gone up since it last checked in 2009, and one serving contained more than 1.5g of salt – a quarter of the 6g daily maximum recommended for an adult and half the 3g for a child aged four to six.

High salt levels were also found in Napolina Green Pesto with Basil at 2.5g per 100g, Gino D’Acampo Pesto alla Genovese Basil Pesto at 2.3g, and Truly Italian Genovese Basil Pesto at 2g.

But Tesco Reduced Fat Red Pesto has just 0.7g of salt per 100g, Aldi Specially Selected Pesto Genovese has 0.88g, and Jamie Oliver Green Pesto has 0.9g.

PHE nutritionist Dr Alison Tedstone said: ‘We’ve been very clear with the food industry on the importance of meeting the targets. PHE will report on their progress next year.’

But Cash chairman Graham MacGregor, professor of cardiovascular medicine at Queen Mary University of London, said: ‘PHE is doing little. This is a national scandal.’

Sacla said: ‘We make authentic products which are safe to eat as part of a balanced diet.’ s.poulter@dailymail.co.uk