2 Avocados, removed from skin, seed removed
2 Cilantro Sprigs
1 Sprig of Oregano
2 Cloves Garlic
1/4 C Fresh Parsley
1/4 C Olive Oil
4 T Butter
1/4 C Flour
1/4 C Plain Greek Yogurt
2 oz. Softened Cream Cheese
2 1/4 C Milk
Garlic Salt and Pepper to taste
1/3 C Parmesan Cheese, shredded
-In food processor, finely chop avocado, herbs, lemon juice and garlic. Slowly pour in olive oil with blade going. This will create a pesto type sauce. Set aside.
-In pot over medium low heat, melt butter, remove from heat and whisk in flour to create roux. Add in yogurt and cream cheese and mix to mix roux with yogurt and cream cheese, return to heat, increase temperature to medium, slowly add in milk stirring well to melt other ingredients.
-Once everything is melted and combined, add in avocado sauce, and other ingredients. Once cheese is melted, serve over your favorite pasta.