• Alison Elliott

Vegan Chive Pesto

Updated: Aug 1, 2020


3 c. Chives

½ c. Olive oil

½ c. Raw cashews

½ c. Nutritional yeast

1 tsp. Salt

1 tsp. Pepper

Combine all of the ingredients in a food processor. Pulse together for 3 minutes or until well blended. The pesto can be stored in the refrigerator for up to 1 week.

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