1. Add garlic, spinach, walnuts, cheese, salt & pepper into a food processor and begin to process, streaming in olive oil until you’ve reached your desired consistency
2. Process until smooth and set aside

For the Mac & Cheese:

1. Preheat the oven to 375 degrees F.
2. Place shaved (or roughly chopped) brussel sprouts on a sheet pan and drizzle with olive oil, salt & pepper. Roast 20-30 minutes or until just lightly browned.
3. While brussel sprouts roast, drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
4. Heat the milk in a small saucepan, being careful not to let it boil.
5. In a separate large saucepan, melt 6 tablespoons of earth balance then add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
6. Continue whisking and add the hot milk and cook for a minute or two more, until thickened and smooth.
7. Remove from the heat and add the cheese, salt and pepper stirring to combine and until cheese is melted and gooey. Add pesto then add the cooked macaroni, roasted brussel sprouts and stir well. Pour into a 3-quart baking dish then dollop yogurt throughout.
8. Melt the remaining 2 tablespoons of earth balance, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.