To make pesto: Place basil, arugula, pine nuts, garlic, salt, lemon juice
and parmesan in a food processor. Process until well blended, about 15
seconds. With food processor running, gradually add the oil. Process until
mixture has consistency of thick paste. Use a little less or a little more
oil if necessary, to achieve right consistency. Spoon pesto into a
screw-top jar and refrigerate until ready to use.
To make
salad: Slice each avocado in half through stem, and remove pit and skin.
Cut into 1-inch (2.5cm) cubes and place in a bowl. Add lemon juice and
gently toss avocados in juice. Add 3 tbsp pesto to bowl and gently toss
avocados until coated. (Store remaining pesto in refrigerator, and use
for salads, pasta, sandwiches and sauces).
In a small
bowl, combine balsamic vinegar and olive oil.
Place salad
leaves in a serving bowl and drizzle with vinegar and oil. Add pesto
avocado, toss and serve immediately.
