Basil Guacamole Recipes
SPICY BASIL GUACAMOLE
Provided by Food Network
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
- If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.
PINE NUT AND BASIL GUACAMOLE
Guacamole is typically a Mexican dish, but that doesn't mean you can't try to make it with other global flavors. For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons. You can also substitute the traditional lime for lemon juice.-Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with fresh basil and pine nuts.
Nutrition Facts : Calories 153 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
BASIL GUACAMOLE
Using basil give this a refreshing flavor, great as a dip or on top of eggs, burritos, quesadillas, and lots of other vegetables! Adapted from BH&G magazine.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a bowl mash avocado with a fork.
- Stir in basil, tomato, green onion, lime juice, salt, and red pepper.
- Serve immediately with tortilla chips.
- Makes about 2 cups.
Nutrition Facts : Calories 338.2, Fat 29.7, SaturatedFat 4.3, Sodium 308.9, Carbohydrate 20.7, Fiber 14.8, Sugar 2.9, Protein 5
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