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In a food processor, blend the green onions, basil and chives. Scrape down the sides and add the avocado oil, nutritional yeast and lemon juice. Continue to blend until all the ingredients have combined fully and the pesto has a smooth texture. Season to taste. Enjoy, for example with pasta, as a spread, dip or as a salad dressing. # Meal Prep Tip You can store the pesto in an airtight container in the fridge for a week. If water and oil separate, simply stir it. When making a large batch, you can also freeze the pesto and thaw it overnight.
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