Recipe: Walnut-Olive Pesto

From the Vitality Food Feature ‘Freshen Up Your Spring Menu with Plant-Based Meals‘.

(Makes ½ cup)


  • ½ cup walnuts
  • ¼ cups pitted black olives
  • 1 Tbsp fresh thyme leaves
  • 3 Tbsp extra-virgin olive or avocado oil

1) In the bowl of a food processor or blender, combine walnuts, olives, and thyme. Pulse for 10 seconds to coarsely chop. With the motor running, add the oil through the opening in the lid and process just until combined. Use more or less oil to make the pesto spreadable.

2) Scrape into a small bowl and set aside. You can make this up to 3 days ahead and store, covered in the refrigerator. Bring to room temperature to use.

As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest, Cooking with Cannabis (Sterling) and The Herbalist’s Kitchen (Sterling, 2018).

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