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Pesto Caprese Guacamole


Pesto Caprese Guacamole


  • 2 c. Avocados from Mexico, stage 4, mashed
  • 2 Tbsp. Basil leaves, fresh, chiffonade
  • 1 tsp. Garlic, fresh, rough chopped
  • 1 Tbsp. Jalapeño, seeded, minced
  • 2 Tbsp. Pine nuts, toasted, chopped
  • 1/4 cup Parmesan cheese, grated
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Lemon juice, fresh
  • 1/4 tsp. Kosher salt
  • 1 Tbsp. Pine nuts, toasted, whole (Garnish)


  1. In a medium bowl, fold together mashed avocado, basil, garlic, jalapeño, chopped pine nuts, parmesan cheese, olive oil, lemon juice, and kosher salt until all ingredients are evenly combined.
  2. Transfer to container and press plastic wrap to the surface of the guacamole. Hold in the refrigerator until ready for use.
  3. When ready to use, transfer the Pesto Caprese Guacamole into a serving bowl and garnish with the toasted pine nuts.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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