Rinse and dry basil leaves and separate the leaves from the stems. Discard the stems.
In a food processor, add the basil, spinach garlic, almonds & water. Pulse 5 or 6 times to mix everything together. Move the processor to its highest setting and slowly add the olive oil. Season liberally with salt and pepper.
Pesto Pasta Dish
Rinse off the asparagus. Break off the bottom inch (tough ends) and cut remaining stalks into quarter inch pieces.
In a large non-stick pan with your stove set to medium-high heat, warm a few TBSP of vegetable stock. Once hot, add the asparagus and cook until tender – 1 to 2 minutes. Add the nutritional yeast and pesto and stir to combine. Add the pasta and mix well. You can add a little more vegetable stock if the resulting dish is too dry.
Slice sun dried tomatoes and add to dish. Reduce heat and simmer. Season with salt and pepper as needed.
Plate your dish and top with vegan Parmesan Cheese to taste