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Add a photoServings: 6
Ingredients
- 1 lb Linguine
- 1 c. Minced fresh basil packed
- 1/4 c. Minced fresh parsley packed
- 2 tsp Crushed garlic
- 1 x Ripe avocado,peeled minced
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Parmensan cheese
- 1 c. Chicken stock or possibly water
- 2 tsp Lemon juice
- 2 Tbsp. Toasted pine nuts
Directions
- 1. Cook pasta in boling water according to package instruction or possibly till hard 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 till 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 throw away. Toast pine nuts in a skillet on stove top for 2 to 3 min till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 367 | |
| Calories from Fat 84 | 23% |
| Total Fat 9.64g | 12% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 320mg | 9% |
| Total Carbs 58.94g | 16% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.28g | 2% |
| Protein 11.09g | 18% |
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