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Pesto is packed full of goodness – high in antioxidants and protective for your heart. It is a fabulous addition to many meals and snacks. Use a spoon or two to flavour your Bolognese, soup, scrambled eggs or mushrooms.

Making your own pesto is so easy, you will wonder why you haven’t done it before. Commercial pesto can be high in sodium and can have additives, so why not give this a go!

2 cups basil leaves (45g)

3 tablespoons extra virgin olive oil

Juice of ½ lemon (approx. 2 tablespoons)

¼ cup pine nuts (or cashews)

1 garlic clove

2 tablespoons parmesan cheese

Pinch salt

Place basil in a small kitchen whizz and process into fine pieces. Add pine nuts, garlic, parmesan cheese and salt and process for 20 seconds. Add olive oil and lemon juice and process again until well mixed. Adjust with extra lemon juice, parmesan cheese or garlic according to your taste.

Pesto freezes well, so keep a supply stored in the freezer.

Recipe by Judy Hanavan – Nutritionist

Judy is a clinical nutritionist who enjoys helping clients reach optimal health. Judy is a Northern Beaches local who some of you may already know her through northern beaches schools or sporting teams.

After 20+ years of accounting and a family tragedy Judy decided follow her love of food, science, health and well-being and study nutritional medicine. A perfect blend of those passions!

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