| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
Herbs, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine |
| 1 |
c |
Chopped fresh basil packed |
| 1/4 |
c |
Chopped fresh parsley packed |
| 2 |
t |
Crushed garlic |
| 1 |
|
Ripe avocado, peeled chopped |
| 2 |
T |
Olive oil |
| 1/4 |
c |
Parmensan cheese |
| 1 |
c |
Chicken stock or water |
| 2 |
t |
Lemon juice |
| 2 |
T |
Toasted pine nuts |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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