An avocado based dip, guacamole literally translates into “avocado sauce”.  While avocado is high in calories, it is extremely healthy and most recommend eating 1/2 an avocado a day.  Guacamole can be more accommodating than eating just an avocado – it can be used as a substitute for mayonnaise, pesto, tomato sauce in pasta, etc.

This makes ~2 cups of guacamole, depending on the size of the avocados.

Health Information


  • Food processor or blender


  • Avocados: 2x, ripe, seeded
  • Basil leaves: 1/2 cup
  • Garlic: 2 cloves
  • Lemon juice: 2 tablespoons
  • Extra virgin olive oil: 1/3 cup
  • Salt
  • Black pepper


  1. Mince/finely chop garlic and let stand for 2-5 minutes
  2. Combine basil, garlic, avocados and lemon juice
  3. Season with salt and pepper, to preference
  4. Add olive oil in a slow stream until emulsified


  • Preparation: It’s difficult to get avocados perfectly ripe.  Guacamole makes it a little easier to tolerate over-ripe avocados, but if you think they’re too ripe or approaching too ripe – put them in the fridge.  If you want them to ripen quicker, put them in a bag (paper, plastic – doesn’t matter) with an apple.  But monitor closely.
  • Extra virgin olive oil is preferred over olive oil in this case because there’s not nearly enough heat exposure to diminish the health benefits of the extra virgin olive oil.
  • Storage: The lemon will help stave off browning, but the guacamole should be stored in an airtight container.  Use plastic wrap/etc to force air out of a container before closing the lid.