Pesto Guacamole (Pestomole)

• 1/3 cup plain yogurt or 1/3 cup low-fat sour cream
• 1/3 cup low fat cottage cheese or 1/3 cup soft tofu
• 2 garlic cloves, chopped coarsely
• 1/2 cup packed fresh basil, chopped (NOT dried)
• 1 tablespoon olive oil
• 2 tablespoons white onions, chopped
• 1/4 teaspoon Tabasco sauce, to taste (for spicier version, add your favorite whole chile -- jalapeno, serrano, Thai, etc.)
• 3 tablespoons parmesan cheese
• 2 tablespoons pine nuts, toasted (can substitute almonds, hazelnuts or walnuts)
• 2 medium avocados, peeled and pitted
• 2 -3 teaspoons lemon juice, to taste
• 1/2 cup firm tomatoes, diced
• salt
• pepper

1. In a blender, puree the yogurt and cottage cheese until smooth.
2. With blender running on high speed, through the feed tube add the garlic, fresh basil, olive oil, onion, Tabasco sauce, Parmesan cheese and nuts.
3. Blend until smooth.
4. In a bowl, mash the avocado together with the lemon juice using a fork. Fold in the yogurt/cottage cheese mixture then stir in the tomatoes, salt and pepper to taste.
5. Adjust seasonings. If not eating immediately, cover well and refrigerate.

yogurt, cottage cheese, garlic, fresh basil, olive oil, white onions, tabasco sauce, parmesan cheese, pine nuts, avocados, lemon juice, firm tomatoes, salt, pepper

Taken from www.food.com/recipe/pesto-guacamole-pestomole-143250 (may not work)