Chive & Macadamia Nut Pesto - Clean Eating Magazine

Chive & Macadamia Nut Pesto

Pesto is not only great to have on hand for quick pastas, soups and sandwiches, but it's also delicious with scrambled eggs or tofu and whole-grain toast. Use it immediately, store in the fridge for up to 
3 days, or freeze it for future enjoyment. It is a clever way to use up all your garden-fresh herbs that are in abundance right now.
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Chive & Macadamia Nut Pesto image

Want more pesto? Try this recipe!

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 1 bunch fresh chives
  • 2 1/3 oz raw unsalted macadamia nuts
  • 2 tbsp nutritional yeast
  • 1 to 2 tbsp extra-virgin olive oil, plus additional, as needed
  • 1 clove garlic, peeled
  • 1/8 tsp sea salt

Preparation

  1. To a food processor, add all ingredients and process until smooth, 2 minutes. Add additional oil, as needed, to reach desired consistency. Store in a small airtight container in the fridge if using within 3 days, or store in the freezer for future use.

Nutrition Information

  • Serving Size: 2 tsp
  • Calories: 110
  • Carbohydrate Content: 3 g
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 42 mg
  • Sugar Content: 1 g
  • Monounsaturated Fat Content: 8 g