| 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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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