I'm a firm believer in not messing with a good thing. And guacamole is a very good thing. We've had such creamy, flavorful avocados lately that simply mashing them on toast (or even eating them plain) has been a common occurrence around here. But equally wonderful is fresh pesto, and after discovering this recipe that combines the two I'm a convert to the 'mess with a good thing on occasion' club.
I'm not one of those people who feels at a loss for what to do with their basil. I make pesto all summer long, and simply freeze any that we won't get to in time. But it's true that thinking of interesting ways to use fresh pesto can occasionally be a challenge. Until now.
There are guacamole purists out there who seize up at the mention of putting pesto in their avocado dip, I know. Pesto is far from a traditional inclusion, but it adds an herbal zestiness that compliments the more neutral taste of avocados beautifully. It amps up the green, and takes a more basic guacamole recipe into the realm of beautiful sandwich spread or vegetable/chip dip. In addition, pesto can be a great way to wake up tired avocados. We've been making batches from many different kinds of greens lately — namely, arugula and kale — and each would be wonderful spooned into your next batch of guacamole.
Trust me: you may never look at avocados quite the same way again.
Get the Recipe → Pesto Guacamole at Two Peas and Their Pod
(Images: Two Peas and Their Pod)