Green Onion Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 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


  1. 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.
  2. 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.