Combine nuts in the bowl of a mini food processor. Process on low speed, pulsing on and off, until finely chopped.
Add the rest of the ingredients — basil, parsley, nutritional yeast, and salt — and pulse a few more times until you have a fine powder.
Transfer to an airtight container and store in a cool, dark place for up to 3 months at room temperature, or up to 6 months in the fridge or freezer.
To make this without a food processor: Chop the nuts very finely with a knife. Or place them in a bag and run a rolling pin over them to crush them and then chop them until they're as small as you can get them. Stir the remaining ingredients in with the chopped nuts.
Serving option 1: Toss with cooked pasta, chicken/protein/veggies along with a large glug or two of olive oil, enough to get the dried pesto mixture to stick.
Serving option 2: Cook pasta according to al dente package directions. Reserve ½ cup of pasta water, strain pasta and return to pan over medium heat along with any veggies/chicken/protein. Add a glug of olive oil, a few tablespoons of the pesto blend, and half of the reserved pasta liquid. Add ½ cup grated parmesan cheese and stir until the pesto uniformly coats the pasta in a sauce. Add additional pasta water if needed to thin out the sauce.