Boil a full box of your pasta of choice and prep the pesto while that's cooking. For the pesto, throw all of your ingredients into a food processor/blender and pulse until mixed. Add seasonings to taste as you wish. I always add more chili flakes because I like it spicy! When the pasta is boiled, drain and add all of the sauce to the pot. Mix thoroughly. I like to blanch grape tomatoes in chili infused olive oil to add some color and sweetness to the dish. Feel free to add your toppings of choice - I'd suggest some almond milk ricotta if you're into that, nutritional yeast is great, or even some pine nuts. This is great served hot or as a cold pasta salad!