PROCESS: Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon or salt, if needed.
STORE: Transfer the pesto to mason jars and store, tightly covered in the fridge for a week or so. Green Onion Pesto will also freeze and thaw well as long as its kept in an airtight container.