Linguine with Avocado Pesto

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Linguine with Avocado Pesto

 

1 pound linguine

1 cup chopped fresh basil packed

1/4 cup chopped fresh parsley packed

2 teaspoons crushed garlic

1 ripe avocado, peeled chopped

2 tablespoons olive oil

1/4 cup parmesan cheese

1 cup stock or water

2 teaspoons lemon juice

2 tablespoons toasted pine nuts

 

Cook pasta in boiling water according to package instruction or until firm to

bite. Drain and place in serving bowl. In food processor puree basil, parsley,

garlic, avocado, oil, 2 tbsp of the Parmesan cheese, stock and lemon juice until

smooth. Pour over pasta. Sprinkle with pine nuts and remaining Parmesan cheese.

Toss. tips: Even with lemon juice the pesto may discolor, if this happens, skim

off the darkened surface and discard. Toast pine nuts in a skillet on stove top

for 2 to 3 minutes until brown. This is like a guacamole dressing with much less

fat due to the basil and parsley. For a stronger flavor use all basil and no

parsley.

 

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