Instructions

• Add chives, basil, pine nuts, Parmesan cheese or nutritional yeast, lemon juice, and ¾ teaspoon salt to food processor or blender. Pulse until finely chopped, stopping to scrape down sides as needed. Slowly drizzle in 4 oz (120 ml) extra virgin olive oil until fully incorporated.
• Blend until pesto reaches desired consistency. Taste and adjust seasoning, adding more salt if needed.
• Use immediately, or transfer to airtight container and refrigerate until needed.