Servings: 6 (click to scale)
- 2 each avocado
- 1/2 cup fresh basil chiffonade cut
- 2 tsp pine nuts
- 1/4 cup Parmesan cheese grated
- 1/4 cup olive oil
- 1 Tbsp fresh lemon juice
- 1/2 tsp pine nuts
- 1 1/2 Tbsp fresh jalapeno pepper minced
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- Preheat oven to 350 degrees F. Add both listed pine nuts and toast until golden brown, 6-8 minutes. Let cool.In a medium bowl fold together avocado, basil, garlic, jalapeno, first listed pine nuts, parmesan cheese, olive oil, lemon juice, and salt until evenly combined. Top with second listed pine nuts and serve.
Recipe provided by Avocados from Mexico.
Calories: 170kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 235mg | Fiber: 3g
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