---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Linguine With Avocado Pesto
 Categories: Herbs, Pasta
      Yield: 6 Servings
 
      1 lb Linguine
      1 c  Fresh basil;
           - chopped, packed
    1/4 c  Fresh parsley;
           - chopped, packed
      2 ts Garlic; crushed
      1    Ripe avocado;
           - peeled, chopped
      2 tb Olive oil
    1/4 c  Parmesan cheese
      1 c  Chicken stock or water
      2 ts Lemon juice
      2 tb Pine nuts; toasted
 
  Cook pasta in boling water according to package instruction or
  until firm to bite. Drain and place in serving bowl.

  In food processor puree basil, parsley, garlic, avocado, oil, 2 tb
  Parmesan cheese, stock, and lemon juice until smooth. Pour over
  pasta. Sprinkle with pine nuts and remaining Parmesan 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.
 
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