In a blender or food processor, pulse spinach, parsley, and olive oil until mostly broken down. (You may have to pulse half of the spinach first in order to make room for the rest, depending on your food processor.)
Add garlic, walnuts, nutritional yeast, and salt to food processor.
Blend until smooth.
Store in jar or other air-tight container in the fridge.
Enjoy on pasta, roasted veggies, or anywhere else you use pesto!
I love garlic, so I use 4 cloves of garlic in this recipe. If you’re not as crazy about garlic as I am, use less!