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| Grilled Guacamole |
Ingredients
8 ripe avocados, peeled, pitted, and halved
1/4 cup extra-virgin olive oil, plus more for grilling
2 lemons, juiced
coarse salt
freshly ground black pepper
1/2 cup extra virgin olive oil
3 tablespoons finely minced garlic
3/4 cup julienned basil leaves
1/2 cup sour cream or crème fraîche
1/2 cup freshly grated Parmesan
Method
Preheat a grill or grill pan
Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice this
will help prevent oxidation], and sprinkle with a good amount of salt and black pepper.
To grill indoors, preheat a grill pan over medium heat. Douse a paper towel with olive oil,
then swipe it across the grill pan so you have just enough olive oil so the avocados won't
stick [they will supply their own fat]. Place avocados on the grill, cut side down. Grill for 1
full minute.
Meanwhile, preheat a 10-inch sauté pan. Add 1/2 cup of olive oil to the pan, add
minced garlic and sauté until it gets light brown. Add julienned basil and sauté until
wilted and transfer to a large glass or ceramic bowl. Take the avocados off the grill and add
to the bowl. With a fork, mash the avocado/basil mixture well.
Add sour cream and stir. Add Parmesan and stir. Serve immediately.
8 ripe avocados, peeled, pitted, and halved
1/4 cup extra-virgin olive oil, plus more for grilling
2 lemons, juiced
coarse salt
freshly ground black pepper
1/2 cup extra virgin olive oil
3 tablespoons finely minced garlic
3/4 cup julienned basil leaves
1/2 cup sour cream or crème fraîche
1/2 cup freshly grated Parmesan
Method
Preheat a grill or grill pan
Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice this
will help prevent oxidation], and sprinkle with a good amount of salt and black pepper.
To grill indoors, preheat a grill pan over medium heat. Douse a paper towel with olive oil,
then swipe it across the grill pan so you have just enough olive oil so the avocados won't
stick [they will supply their own fat]. Place avocados on the grill, cut side down. Grill for 1
full minute.
Meanwhile, preheat a 10-inch sauté pan. Add 1/2 cup of olive oil to the pan, add
minced garlic and sauté until it gets light brown. Add julienned basil and sauté until
wilted and transfer to a large glass or ceramic bowl. Take the avocados off the grill and add
to the bowl. With a fork, mash the avocado/basil mixture well.
Add sour cream and stir. Add Parmesan and stir. Serve immediately.
