Parmesan cheese, sun-dried tomatoes and pine nuts turn this guacamole into an Italian-style fun family favorite.
| 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.
Nutrition information per serving
Nutrition Information Per Serving: Calories 200; Total Fat 18 g (Sat 3 g, Trans 0 g, Poly 3 g, Mono 10 g); Cholesterol 5 mg; Sodium 380 mg; Potassium 521 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 0 g; Protein 4 g; Vitamin A 274 IU; Vitamin C 11 mg; Calcium 81 mg; Iron 1 mg; Vitamin D 0 IU; Folate 80 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 6%; Vitamin C 20%; Calcium 8%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.