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Prepare your pasta according to the package instructions.
Remove the stems from your kale and place in boiling water for 3-5 minutes.
Add the basil leaves for the last minute.
Transfer the kale and basil into ice cold water to blanch and maintain the bright green color.
Remove the kale and basil from the ice bath and add to a large blender.
Add the garlic, walnuts, lemon juice, nutritional yeast, salt, pepper, and olive oil, and blend until smooth.
Blend in the water to create the pasta sauce consistency.
Toss the prepared pasta with the pesto sauce and top with and extra drizzle of olive oil, pine nuts, extra basil leaves, and red chili flakes!