Thanks Mena for this great vegan recipe!

1 pound linguine
1 bunch fresh Basil, reserve some leaves for garnish
½ cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves Garlic
½ cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

* boil dehydrated sun dried tomatoes with the pasta and garnish with yeast flakes (cheesey) as a suggestion.