Boil water, add salt to pot and cook the linguine.
Toast the walnuts in a pan for five minutes.
In a pan, sauté the onions and garlic with salt, pepper and red pepper flakes, and add to a food processer along with the basil, toasted walnuts, hemp seeds, nutritional yeast and olive oil. Blend together to make a paste.
In a pan, add 1 tablespoon of extra virgin olive oil and the sundried tomatoes then lightly sauté.
Add the mashed avocado and vegetable stock, stir together and simmer.
Add the finished pesto, stir and simmer again.
Add the cooked linguine, coat with sauce then eat!