Guacamole w. Basil and Shallots

In honor of Cinco de Mayo – here’s a unique take on guacamole. It’s basically an Italian-ish version of guacamole. I made this last year for a few of my friends….we ate it with crusty Italian bread….so delicious. You can also serve this with chicken breasts, chips, or veggies. Seriously….so good.

Here’s what you’ll need: avocados, shallot, garlic, salt and pepper (and not pictured….a lime).

Slice the avocados in half and remove the seed….scoop out the insides into a medium bowl. I like to slice avocados in the shell b/c I think it’s easier to mash up once in the bowl – just take your knife a three of four times lengthwise through the flesh (careful not to go through the skin) and then again the opposite direction. It should look like this:

Scoop the flesh into the bowl.

Finely chop 1 T. of shallot – I had a giant shallot….I only used a 1/4^th of shallot that I had! Then finely chop 1 garlic clove. It’s super important for me to stress that these pieces of shallot and garlic should be finely minced. I hate eating large pieces of raw onions!

Ok – add the shallots and garlic to the bowl and julienne about 10 leaves of basil. Add that to the bowl. Finally….add the juice from 1 lime and a ½ t. salt and ¼ t. pepper.

Using a fork smash the avocado chunks – I like mine to be semi-chunky.

Serve with crusty bread as an appetizer or serve with chicken breasts for a new take on a chicken dinner. Enjoy!

Guacamole w. Basil and Shallots
Serves 4

Ingredients:
2 ripe avocados
10 basil leaves
1 T. finely minced shallot
1 garlic clove, finely minced
Juice from 1 lime
½ t. salt
¼ t. pepper

Directions:

1. Slice the avocados in half and remove the seed….scoop out the insides into a medium bowl. I like to slice avocados in the shell b/c I think it’s easier to mash up once in the bowl – just take your knife a three of four times lengthwise through the flesh (careful not to go through the skin) and then again the opposite direction.  Scoop the flesh into the bowl.
2. Finely chop 1 T. of shallot and finely chop 1 garlic clove. Add the shallots and garlic to the bowl.
3. Julienne about 10 leaves of basil. Add that to the bowl.
4. Finally….add the juice from 1 lime and a ½ t. salt and ¼ t. pepper.
5. Using a fork smash the avocado chunks – I like mine to be semi-chunky.

Enjoy!