Vegan Green Garbanzo Bean Pesto

Vegan Green Garbanzo Bean Pesto

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 vegan green garbanzo bean pesto at YEW as a dip or on warm pasta or quinoa.

Try using it on raw zucchini noodles or in these delicious vegan calzones.


  • 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!