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Pesto Caprese Guacamole

Pesto Caprese Guacamole

Pesto Caprese Guacamole


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


  1. Fold together mashed avocado, basil, garlic, jalapeño, pine nuts, parmesan cheese, olive oil, lemon juice, and salt until 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. Transfer guacamole to a clean serving dish. Garnish with the toasted pine nuts. © 2024 All rights reserved.

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