Guacamole With Basil And Shallots Recipes

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SPICY BASIL GUACAMOLE



Spicy Basil Guacamole image

Provided by Food Network

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 10

3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped
1 clove garlic, minced
1 medium ripe red tomato, seeded and coarsely chopped
1 lime, juiced
1 lemon, juiced
2 green onions, thinly sliced
1/4 cup finely chopped fresh basil leaves
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
  • If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.

GUACAMOLE WITH BASIL AND SHALLOTS



Guacamole with Basil and Shallots image

Provided by Kate Fogarty

Categories     Condiment/Spread     Appetizer     Super Bowl     Vegetarian     Quick & Easy     Low Cal     High Fiber     Oscars     Basil     Avocado     Healthy     Low Cholesterol     Party     Shallot     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

6 medium avocados, halved, pitted, peeled, diced
3 tablespoons fresh lemon juice
1/2 cup chopped fresh basil plus leaves for garnish
1/2 cup finely chopped shallots
Ciabatta bread slices, toasted
Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)

Steps:

  • Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
  • Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.
  • What to drink:
  • With the appetizers, put out a couple of options. Prosecco (Italy's answer to Champagne) is always a good choice. For this party, Kate and Scott poured Botter NV Verduzzo Prosecco Frizzante ($17), a light-bodied sparkler from the Veneto region. They also offered Peroni Nastro Azzurro ($9 for a six-pack), a dry Italian lager with hoppy aromas.

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