Blanch (optional): Bring a pot of water to a boil. Add the spinach and herbs for 5 seconds. Quickly shock with ice water and strain. Squeeze out as much of the liquid as you can.
Blend: add the spinach, herbs, pine nuts, garlic, ice cube, miso paste, nutritional yeast, lemon juice, grapeseed oil, aroma oils (if using), salt and pepper to a blender. Blend until desired consistency. If you prefer more texture, you can pulse blend it in a food processor.
Season: Taste the pesto and add any additional seasonings to your liking. The pesto is ready to be used!
To store: Transfer to a air tight container. Drizzle a bit of neutral oil on top to preserve colour and keep in the fridge for up to 6-7 days, or in the freezer for up to 3 months.