First toast the nuts. Preheat a large skillet over medium-low heat. First toast the walnuts for about 5 minutes, tossing them often. Then add the pine nuts for an additional 5 minutes. They should turn a few shades darker and smell warm and toasty.

Transfer the toasted nuts to a food processor. Add garlic and pulse everything into fine crumbs. Add the basil, cilantro, thyme, nutritional yeast, salt and water and purée until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Blend in the lemon juice

Refrigerate in a tightly sealed container until ready to use.