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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.
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.
Taste the pesto and add any additional seasonings to your liking. The pesto is ready to be used!
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.