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.
- 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
- Black pepper
- Mince/finely chop garlic and let stand for 2-5 minutes
- Combine basil, garlic, avocados and lemon juice
- Season with salt and pepper, to preference
- 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.
- Adapted from Comfort of Cooking