Easy vegan, raw pesto

  • 1/2 cup olive oil
  • 4 cloves garlic
  • 2 bunches of green onions
  • 1/2 small red onion, coarsely chopped
  • 2 bunches of basil
  • 1 bunch of cilantro
  • 2 bunches of dill
  • 1/4 cup apple cider vinegar
  • Sea salt and cracked pepper to taste


Process ingredients in a food processor in order of hardest to softest, starting with green onion and red onion. Scoop into jar and seal and store in refrigerator for up to four days.


Add a different twist to your pesto with the following ideas:

  • Blend in sundried or oven roasted tomatoes.
  • Blend in roasted red peppers.
  • Blend in fresh strawberries.
  • Grate in a touch of lemon zest and lemon juice to taste. Swap half of the olive oil for truffle oil.
  • Change up the proportions of the greens, putting more basil for a basil pesto, etc.
  • At the end, blend in 1/2 cup of sunflower seeds for a different flavor and some crunch.

Ideas for adding pesto to foods

  • Use as a pizza sauce in lieu of tomato sauce.
  • Use as a sandwich spread.
  • Spread on toast, a scone or an English muffin
  • Use in a pasta dish as the sauce.
  • Mix into rice and veggie dishes.
  • Drizzle over top of roasted root vegetables.
  • Scoop inside a roasted potato for a flavourful twist.

Carmen Scott is a registered holistic nutritionist in British Columbia.

May 21, 2018