| 1 large avocado or 2 small, peeled
and halved
1 c. lightly packed basil leaves
1/4-1/2 c. lightly packed parsley
4 garlic cloves
1/2 c. canned chicken broth
2 tbsps. lime juice
1/2 c. pine nuts, toasted
1/2 c. vegetable, avocado or grapeseed oil
salt and pepper to taste
1 lb. rotini, cooked and drained
ADDITIONAL: 1 sliced avocado, 1 diced tomato, 4 ozs.
crumbled feta, goat cheese, or parmesan cheese
Place avocado, basil, parsley and
garlic in blender or food processor and pulse until
chopped. Scrape sides. Add broth, juice and nuts and
blend. With motor running, slowly add oil and blend
until smooth. Season with salt and pepper. Makes about
2 cups.
Toss pesto with warm or room temperature pasta, and
garnish with additional items. Serves 4-6 (Delicious
with grilled chicken, meat, seafood, sautéed
shrimp or scallops.)
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