Everyone eats green on St. Patty's Day! Anything green goes on this day of laughter and fun. In fact, the greener your meal the better, and I've got just the thing! Since the standard for St. Patty's Day is corned beef and cabbage, I wanted to create something green, healthy, organic and meatless. This year I'd like to share my favorite St. Patrick's Day Pesto. 

What makes a pesto standout is the quality of the ingredients you use to prepare it. You want the finest imported, cold pressed organic olive oil, preferably from Italy. You want the most flavorful organic walnuts you can find and the freshest garlic for this dish. Any quality market should have fresh organic hyroponic basil available off-season. 

Pesto as you know, is an extremely healthy dish that isn't only limited to pasta. Pesto is excellent on top of chicken, salmon or on a sandwich so feel free to spread the green! This St. Patty's Day pesto recipe is non-dairy. However, if you like your pesto with cheese go ahead and add 1/4 of cup of fresh Parmesano Grano, or Pecorino Romano of the highest quality or whichever vegan cheese you prefer. If serving with pasta this pesto also sits perfectly on Barilla gluten-free pasta, which is the pasta I recommend for those who are gluten-free. 


  • 3 bunches fresh basil leaves (or 3 containers of basil from Whole foods)
  • A nice handful of organic walnuts (about 1/2 cup)
  • 1 garlic clove or to taste
  • 1/4 - 1/2 cup imported olive oil
  • Himalayan sea salt to taste

Using a high speed blender, add all ingredients and mix on low speed, slowly moving the speed up to medium until pesto is blended to your preference. Taste, adjust salt, and serve over pasta, fish, chicken or as a spread on any sandwich.