Linguine with avocado pesto
Yield: 6 Servings
Ingredients:
- 1 lb Linguine
- 1 c Chopped fresh basil packed
- 1/4 c Chopped fresh parsley packed
- 2 ts Crushed garlic
- 1 Ripe avocado peeled chopped
- 2 tb Olive oil
- 1/4 c Parmensan cheese
- 1 c Chicken stock or water
- 2 ts Lemon juice
- 2 tb Toasted pine nuts
Instructions:
1. Cook pasta in boling 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.
