1. Place cashews into a small bowl and add warm water, then let sit for 1-2 hours. Or for a quicker approach, add boiling water to cashews and let sit for 15-30 minutes. Cashews are ready when they can be cut in half with a spoon. Set aside until ready to add to pesto.

2. Harvest chives from your garden by using sharp, clean kitchen scissors and cutting near the base of the plant. Alternatively, purchase a large bunch of chives from your local farmer’s market.

3. Gently remove flowers from chives by pinching off with your fingers. Set a few aside to be used as garnish (see above for additional recipe ideas for chive flowers). Once flowers are removed, rinse chives under water then roughly chop into 1-2 inch pieces.

4. Add chives to a high powered blender or food processor (I use my Vitamix) along with the lemon juice, garlic, shallot, olive oil, nutritional yeast, soaked cashews, salt and pepper.

5. Blend on high for 15-20 seconds or until all ingredients are combined. Turn off blender/food processor and add 1 tbsp of water. Blend again for another 5-10 seconds, adding 1-2 tbsp of additional water as needed. Be careful not to over blend. Pesto is ready when it’s smooth but still has some small chunks from the cashews.

7. Use a spatula to remove pesto from blender/food processor and place into a small serving bowl. Garnish with additional salt, pepper, olive oil and a few chive blossoms.

8. Serve as a dip with crackers and vegetables or use as a pasta sauce.

Enjoy!