Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.
Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.
Recipe courtesy of Loretta Barrett Oden