Bring a large pot of salted water to a boil and cook your pasta noodles of choice according to package directions until al dente. Reserve one cup of cooking water before draining.
Meanwhile, make the pesto: Add all of the pesto ingredients into a food processor, plus ¼ of water to start. Blend the pesto on high speed until it’s smooth and well incorporated, but still with some texture remaining (you don’t want it to be like a smoothie). Add more water until you get your desired texture.
After you’ve drained the pasta, return it to the pot over medium-low heat and pour in the pesto. Stir until the pasta is fully coated and let heat through for 5 minutes or so, stirring in the reserved pasta water if it’s too dry or chunky.
Serve with a sprinkle of chili flakes, vegan parmesan and extra fresh basil and enjoy!
