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Try this Linguine with Avocado Pesto recipe, or contribute your own.
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.
hwolf_01 1y agoI really liked this. It was quick, easy, and a nice spin on traditional pesto for the summer.
knay111 3y agoAdded Tabasco to give it some heat, and put some red onion in the blender as well. Came out OK. Still added some salt when on my plate...
teranmendelsbergchartier 4y agoIt is a bit bland. I have made it twice hoping to add to it. It needs something just not sure what. I tried pine nuts in the mix but it did not work.
shanewing 4y agoi thought this was just okay, BUT i did use pre-made pesto and added avocado to it. perhaps it would be better with fresh basil. i might try it again this summer when my basil is growing.
TheFrenchKitchen 5y agoThis was a very good sauce. I was cooking for 2 so we cut the recipe in 1/2 well sort of i left the avocado whole and I added a dash of kosher salt... A Side Note: Don't add extra garlic, just cause you like it, since the sauce is not cooked the garlic will be extra extra strong :)