Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on

Basil is just starting to show up in the farmers’ market. This Avocado Pesto is courtesy of Chef Chloe Coscarelli, winner of Food Network’s Cupcake Wars. Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. Adding avocados to pesto creates a rich and creamy texture without using cheese.

Avocado Pesto Pasta

Serves 4 to 6

Veggie Happy is leading a group game outing to San Francisco Giants' AT&T Park on Friday, June 29, to celebrate the vegan frankfurters on the menu. They have reserved a group of 40 seats. Ticket prices are $23.50 each. Attendees will also be given a special tee-shirt to wear at the game. Join Johanna, director of Veggie Happy, and David Lee, Field Roast President and Chef, on this group outing.


  • 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.

Meatless Monday on the town

Oakland hotspot Bocanova is participating in Meatless Monday beginning today! The pan-American grill located in Jack London Square will offer a seasonal vegetable platter every Monday to encourage a Meatless Monday.  The meal is a composed plate featuring seasonal vegetables to act either as an entree, or an item to be shared alongside the other wonderful vegetarian items already on the menu. Reservations are recommended: 510-444-1233.

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