Trim the stems off the spinach and wash and spin dry the leaves. Coarsely chop the spinach and basil.

Place the pine nuts, garlic and half the olive oil in the bowl of a food processor and puree to a paste. Add the spinach, peas, and basil in increments, seasoning with a little salt, and pulse to puree. When the last batch of spinach, basil and peas is added and puree, add the lemon juice, remaining olive oil and the nutritional yeast and pulse to combine and to reach the consistency of a creamy paste. Remove and serve, either as a dip or a sauce for pasta. You can keep the pest sealed and refrigerated for three days.