Hey folks,

First let me apologize for the late posts yesterday and today.  I'm in the middle of a big transition over the next week, so please be patient with me.  I will do my best to get posts out in a more timely fashion but can't make any promises this week.  I will also be updating you on Mike (the first seven day vegan challenge participant- for those of you just tuning in) very soon.  I will hopefully have some footage from him this week.  Now on to today's savory dish.

Today's recipe comes from my fav folks at Veg News.  I haven't had a chance to make this yet, but it sounds really good.  You should all know by now what a fan I am of avocados, so this will be something I try once things settle down for me.


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

3 cloves garlic

½ cup olive oil

Salt to taste

Freshly ground black pepper to taste

¼ cup chopped sun-dried tomatoes (optional)

In 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.

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.

Sounds good doesn't it?  I apologize to those of you that don't like avocados, but I use to not like them things can change! :-)  Enjoy!