AuthorGinny ClarkCategoryDinner, Lunch, Sides & ExtrasDifficultyBeginner ½ cup Extra Virgin Olive Oil
½ cup Slivered Almonds
½ cup Nutritional Yeast
1 ½ Preserved Lemons
1 tsp Citric Acid
½ tsp Ground Black Pepper
½ oz Fresh Chives
1
If you desire less salt in your pesto, feel free to rinse the lemons at this point.
Snip chives with scissors into smaller pieces (they don't have to be perfect, they'll get blended later anyways).
2
Place all ingredients into a food processor / high-speed blender.
Cover securely, and slowly ramp up speed to med-high, tamping down as needed, until it's until homogeneous -or- reaches your desired consistency.
3
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
Ingredients
½ cup Extra Virgin Olive Oil
½ cup Slivered Almonds
½ cup Nutritional Yeast
1 ½ Preserved Lemons
1 tsp Citric Acid
½ tsp Ground Black Pepper
½ oz Fresh Chives
