Recipe created by: Ned Bell, Executive Chef at YEW Seafood + Bar
One of Canada’s foremost culinary talents and Executive Chef at the Four Seasons Hotel Vancouver, Ned Bell loves serving this Green Garbanzo Vegan Pesto at YEW as a dip or on warm pasta or quinoa.
- 2 cups green garbanzo beans
- 1 lb basil
- 3 cloves garlic
- 1/2 cup pine nuts (substitute with walnuts, cashews, hazelnuts or almonds)
- 3 cups extra virgin olive oil (substitute with organic canola or camelina oil)
- 3 Tbsp sea salt
- 2 Tbsp cracked black pepper
Blend in food processor and enjoy!