Lynn's Avocado Pesto Linguine
1 lb Linguine
1 cup Chopped fresh basil packed
1/4 cup Chopped fresh parsley packed
2 tsp Crushed garlic
1 x Ripe avocado, peeled chopped
2 tbl Olive oil
1/4 cup Parmesan cheese
1 cup Chicken stock or water
2 tsp Lemon juice
2 tbl Toasted pine nuts
Method :
1. Cook pasta in boiling water according to package instruction or until firm to
bite. Drain and place in serving bowl. 2. In food processor puree basil,
parsley, garlic, avocado, oil, 2 tbsp of the Parmensan cheese, stock and lemon
juice until smooth. Pour over pasta. Sprinkle with pine nuts and remaining
Parmensan cheese. Toss.
tips: Even with lemon juice the pesto may discolour, 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.