g
Best choice
VG
Vegan
SF
Soy free
LF
Lactose free
GF
Gluten free
EF
Egg free
DF
Dairy free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Put basil leaves, garlic, lemon juice, pine nuts in a blender and pulse until roughly chopped.
- Turn on blender, while running slowly pour in the olive oil. Once finished season to taste with cracked pepper.
Each serve provides
| Nutrients | Per serve |
|---|---|
| Weight (g) | 16.93 |
| Energy (kJ) | 290.23 |
| Protein (g) | 0.20 |
| Total fat (g) | 7.43 |
| Saturated fat (g) | 1.15 |
| Carbohydrate (g) | 0.34 |
| Sugars (g) | 0.09 |
| Dietary fibre (g) | 0.52 |
| Sodium (mg) | 0.74 |
Estimation only.
Additional resources
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Organisational Policy Template
Develop policy & contracts
Health services
+2
Food Service Provider Contract Template
Develop policy & contracts
Health services
+2
Healthy BBQ sample menu and event planner
Plan a menu
Health services
+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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