Linguine with Avocado Pesto

• 1 pound pasta, linguine
• 1 cup basil chopped, fresh, packed
• 1/4 cup parsley leaves fresh, chopped, packed
• 2 teaspoons garlic crushed
• 1 each avocados peeled, chopped, ripe
• 2 tablespoons olive oil
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1 cup chicken broth or water
• 2 teaspoons lemon juice
• 2 tablespoons pine nuts toasted

1. Cook pasta in boling water according to package instruction or until firm to bite.
2. Drain and place in serving bowl.
3. In food processor puree basil, parsley, garlic, avocado, oil, 2 tbsp of the Parmensan cheese, stock and lemon juice until smooth.
4. Pour over pasta.
5. Sprinkle with pine nuts and remaining Parmensan cheese.
6. Toss.

pasta, basil, parsley, garlic, avocados, olive oil, parmesan, chicken broth, lemon juice, nuts

Taken from recipeland.com/recipe/v/linguine-avocado-pesto-45840 (may not work)