YIELD: 1 Quart 4 avocados 1 Tbsp. white wine vinegar 2 Tbsps. basil leaves, shredded 1/3 cup Parmesan cheese, grated 1/4 cup sun-dried tomato, packed in oil, drained 1/4 cup toasted pine nuts 1 tsp. salt Coarsely mash (do not purèe) avocados; stir in vinegar. Fold in remaining ingredients. Serve 1/3 cup with bread sticks, salami sticks, Provolone sticks.

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