Happy Independence Day

Vegan yums from Chef Chloe.

 

Avocado Pesto Pasta

 

This fresh, flavorful avocado pesto pasta is perfect for quick, everyday dinners or backyard cookouts.

Ingredients

  • 1 pound dried linguini
  • 1 bunch basil leaves (about 2½ ounces)
  • ½ cup pine nuts
  • 2 ripe avocados, pitted and peeled
  • 2 tablespoons fresh lemon juice (about ½ of a lemon)
  • 3 cloves garlic
  • ½ cup olive oil
  • Salt to taste
  • freshly ground black pepper to taste
  • ¼ cup chopped sun dried tomatoes (optional)

Directions

  1. n a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

  2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.

     

    And then if you’re still into it,

    Summer Berry Cobbler with Vanilla Bean Whipped Creme

    http://www.chefchloe.com/recipes/item/summer-berry-cobbler-with-vanilla-bean-whipped-creme.html

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About liftingasweclimb

Mildred Lewis writes and directs for theater, television, film and the web. She's also a full time professor, Christian, activist and troublemaker with a passion to save as much of the world as she can.
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