Green Onion Pesto
- Author: Rachael Bryant / Meatified
- Yield: 2 1/2 cups / 600 ml 1x
- 5 1/2 cups / 380 g roughly chopped green onions (about 18)
- 3 packed cups / 90 g fresh basil leaves
- 1/4 cup / 10 g fresh chives
- 1/2 cup / 120 ml avocado oil
- 1/4 cup / 16 g nutritional yeast
- 3 tbsp / 45 ml lemon juice
- 1/2 tsp fine sea salt
- 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.