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.

Paula Wilson

Want more pesto? Try this recipe!

Prep Time
10 min
10 min


  • 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


  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
  • Cholesterol Content 0 mg
  • 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
  • Polyunsaturated Fat Content 0 g