Garden Pesto

This vibrant herb pesto is dairy-free and nut-free, almost reminiscent of an Argentinian chimichurri sauce, but with less tang, allowing the herbs to shine! By pulsing the herbs together and not over-mixing, you maintain a vibrant green colour.  Use it as a base for a fresh tomato salad or toss it with freshly cooked pasta.  

Although pesto normally calls for olive oil, we like to keep it all-Canadian by using local sunflower or camelina oil. 

  • ¼ cup (60 mL)0 packed fresh Italian parsley
  • ¼ cup (60 mL)  fresh chives
  • ¼ cup (60 mL) packed basil leaves
  • 2 large kale leaves, stemmed and roughly chopped
  • 1/2 cup (125 mL) oil
  • 2 garlic cloves, minced
  • 2 tsp (10 mL) red wine or apple cider vinegar
  • 1 tsp (5 mL) kosher salt
  • Pinch freshly ground pepper

In a food processor, pulse parsley, chives, basil, kale and garlic until finely chopped.

With machine running, stream in oil, salt and vinegar and pepper, pulsing to combine.

Time: 8 minutes

Makes: 1 1/4 cups (310 mL)

Recipe and Photo by: Chef Cara Tegler, Recipe Developer & Culinary Educator

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Author: Anita

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