PROCESS: Add the spinach and arugula mix to the bowl of a food processor; pulse until roughly chopped to reduce the volume and make room for the other ingredients. Scrape down the sides and add the basil, green onions, olive oil and lemon juice. Process together, scraping down the sides as needed. When all the greens are combined, add the coconut, nutritional yeast and salt. Process until you have a thick yet almost smooth consistency. Test and adjust salt, if needed.
STORE: Transfer the pesto to a mason jar or two (I filled one 1/2 pint jar and one 1/4 pint jar) and store in the fridge. Will keep for at least a week because of the olive oil!