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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 56.9mg||18 %|
|Sodium 134mg||5 %|
|Potassium 251.9mg||7 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 44.6g|
|Protein 11.2g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 287
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