| 1½ cups | Spring Onions, Scallions, Green Onions, chopped | |
| 1½ cups | Basil, fresh leaves | |
| 4½ tsp | Chives, fresh, raw | |
| ¼ cup | Avocado Oil | |
| 1 tbsp | Nutritional Yeast | |
| 1 tbsp | Lemon juice, fresh cold-pressed | |
| 9.38 oz | altogether (view nutrition facts) |
Preparation
- Serving size:1.17 oz (calculated)2 tbsp (by recipe creator)
- 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.
- 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.
Meal Prep Tip
- Calorie count71 kcal
- % of calories by macros
Fat 85.9 % 61 kcal 6.9 g Net Carbs 5.6 % 4 kcal 1.1 g Dietary Fiber 2.8 % 2 kcal 0.8 g Protein 5.6 % 4 kcal 0.9 g - Approx. WW SmartPoints™2.1
- Cholesterol 0 mg
- Sodium 3.2 mg
- Fat 6.9 g
- Saturated Fat 0.8 g
- Trans Fat 0 g
- Carbohydrates 1.9 g
- Dietary Fiber 0.8 g
- Total Sugars 0.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 0.9 g
- Calcium 23 mg
- Iron 0.5 mg
- Magnesium 7 mg
- Potassium 68.8 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 22.5 mcg
- Vitamin B12 0 mcg
- Vitamin C 5.4 mg
- Folate 16.1 mcg
- Folic Acid 0.3 mcg