ITALIAN GUACAMOLE
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 8 |
Ingredients
- 4.0004 ripe, Fresh California Avocados, seeded and peeled
- 1.0001 Tbsp. white wine vinegar
- 2.0002 Tbsp. shredded fresh basil leaves, or about 1/3 that amount dried
- 0.333⅓ cup grated Parmesan cheese
- 0.250¼ cup sun-dried tomatoes packed in oil, drained and chopped
- 0.250¼ cup toasted pine nuts
- 1.0001 tsp. salt
Instructions
- Coarsely mash (DO NOT PUREE) avocados
- Stir in vinegar
- Fold in remaining ingredients
Serving Suggestions:
Serve with crispy bread sticks or crostini.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.