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 Chicken 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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