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.
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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