Green Chickpea Pesto

This recipe is super easy and super tasty and is fantastic with grilled chicken, wild salmon, baked or grilled tofu, scallops or chilled sustainable prawns, dip for veggies or a spread on a sandwich!

Fabulous with your favourite warm pasta, 7 grain rice or quinoa. It is also a great dip for veggies, a spread for sandwiches, wraps or cheesy garlic toast.


Recipe developed by Ned Bell, Executive Chef, Four Seasons Hotel Vancouver


  • 3 Cups
    thawed Green Chickpeas
  • 2 Cups
    fresh basil
  • 3
    garlic cloves
  • 1/4 Cup
    pine nuts (substitute with walnuts, cashews, hazelnuts or almonds)
  • 1/2 Cup
    extra virgin olive oil
  • 1/2 Cup
    parmesan cheese, grated
  • 1 Tablespoon
    sea salt
  • 1 Tablespoon
    cracked black pepper
  • 1
    lemon, juice and zest


  1. Puree all these ingredients in a Vita Mix blender.

  2. Check for seasoning and adjust with sea salt and black pepper.