Using avocado in place of the cheese and a hefty portion of the olive oil adds even more healthful fats to this beautifully green, flavor-packed, super useful sauce that's a version of pesto. It also makes it remarkably, delightfully, irresistibly creamy. So so so creamyand without any cheese Use it to coat linguine, just like classic pesto, spread it on toast for an intense version of avocado toast, or dollop it onto grain bowls or on fried eggs for a burst of flavor. It's also great slathered on grilled vegetables or served next to a juicy grilled chicken. The mix of basil and parsley here is unusual, but the strong flavor of the parsley stands up to the richness of the avocado. Feel free to use all basilespecially if you're making pesto as a way of using up all the excess basil in your garden
