Avocado Pesto Pasta from Chloe's KitchenSince Rob is in California this week, I thought this west coast take on pesto would be fitting. I only changed a couple things - I used walnuts instead of pine nuts and used 1/4 cup olive oil and 1/4 cup water for the 1/2 cup olive oil. The basil was from our garden. I topped it with vegan parm (something we don't use often, but goes perfect with this dish) and served it over whole wheat pasta. This was lunch today with nectarines. Things are super busy. On top of friends coming over and our porch being worked on, I had five cats and three dogs to take care of and Rob's out of town. I see a lot of pasta in our lives this week and I'm so glad Chloe's Kitchen will provide us with lots of new yummy ways to eat it!