16 ounces linguine
4 avocados
2 cloves garlic
1 cup fresh basil
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 cup toasted pine nuts (divided)
1 cup grated parmesan cheese
Boil linguine according to directions in well salted water. In a food processor or blender, pulse avocados, garlic, basil, olive oil, lime juice, lemon juice, salt, and 1/4 cup of the pine nuts until smooth.
Toss the pesto with the linguine and mix well. Mix in the parmesan cheese. Garnish with remaining pine nuts.

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