Peel and cut the garlicinhalf lengthwise, remove its core, if any, and add it to the food processor.Note: the core of the garlic can be hard to digest; we remove it to have a lighter pesto.
Add almonds, pine nuts, nutritional yeast, and salt.
Blend until you get a finely coarse texture (1 minute).
Add parsley (remove thicker stems) olive oil, and ice-coldwater.
Pulse a few times until the parsley is fully incorporated with the other ingredients.Taste and adjust for salt. If you prefer a thinner pesto, add more oil or water.
Use immediately, or store in the refrigerator in a bowl with a thin layer of olive oil on top to prevent it from drying out and losing color. Alternatively, transfer into a small jar and freeze up to 6 months.