Courtesy Maggie Lynch IINH

Servings: 1 Small Kilner Jar (500 ml)

Ingredients

30g garlic (approx. 2 cloves)

30g (3 tbsp) freshly grated Parmesan cheese

50g (3 tbsp) whole almonds

100g pitted black olives such as Kalamata

60g young spinach leaves

20g parsley, leaves only

¼ tsp chilli flakes

Seasoning

300 ml good quality extra virgin olive oil

30 ml Udo’s Choice Oil

Method Parsley Pesto

1.Place all ingredients except the olive oil into a food processor and blitz for a few seconds. Then continue to whiz while slowly adding the olive oil and Udo’s Choice Ultimate Oil Blend until blended.

2.Pour into a sterilised Kilner jar and cover with a layer of olive oil. Close the lid and store in the fridge for 2 weeks.

Maggie’s Tips

•A nut-free option: Omit, no need to replace with anything.

•Dairy-free /Vegan option: Omit parmesan. You can replace with 1 small avocado or leave it out completely.

•Replace almonds with hazelnuts, walnuts or cashew nuts.

Maggie Lynch is Director of Cooking at the International Institute of Nutrition and Health, founded in 2002 in Dublin, www.iinh.net.