Serve this recipe for Spicy Pine Nut Pesto Guacamole with salsa and nacho chips


2 tablespoon pine nuts, dry roasted
1/2 cup fresh basil leaves
1 clove garlic, minced
1/4 cup fresh grated Parmesan cheese (optional)
1 jalapeño, seeded and finely chopped
2 tablespoons olive oil
1/2 teaspoon sea salt
fresh cracked black pepper to taste

2 ripe avocados, peeled and pitted
1 jalapeno, seeded and finely chopped
1 shallot, finely chopped
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon cayenne
juice from 1 small lime (1 1/2 tablespoons)
1 medium tomato, seeded and chopped
1/2 teaspoon sea salt, or to taste
fresh cracked black pepper to taste

How to
Toast the pine nuts in a dry skillet over medium-low heat, tossing or stirring frequently, for 5 to 10 minutes or until golden brown.

Combine the pine nuts with the rest of the pesto ingredients in a food processor and pulse until fairly smooth. Add more olive oil as needed.

To make the guacamole, mash the avocado with a fork in a large bowl until smooth. Stir in the rest of the ingredients, including the pesto, until well mixed.

Serve with raw vegetables, tortilla chips or toasted pita triangles. Refrigerate leftover guacamole for up to 3 days.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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