You guys, I have a kitchen confession for you. I’m not a guacamole purist. I know, shocking. I can’t even begin to tell you how many times I’ve used lemon instead of lime in my guacamole. Or the times I’ve used white onion instead of red. The list goes on.
Since I make this variety of guacamole almost weekly, I figured I would go ahead and share it with y’all. After having guacamole this way, I’m not sure if I could ever go back to the authentic stuff. (Ok, maybe not…it is pretty darn delicious.)
This guacamole has a subtle lemon and basil flavor, so it’s not overpowering at all. In other words, you still definitely taste the avocado and onions, just like regular guacamole.
Even though I feel silly making suggestions about what to eat this guacamole with, a few of my favorite ways to eat it is with carrots, bell peppers, and radishes. Of course, tortilla chips or a slice a toast (topped with goat cheese, oh my!) are also acceptable means of getting the guac from mouth to belly. Whatever you choose, you can’t go wrong.
Lemon Basil Guacamole
1 large, ripe Haas avocado
2 T finely chopped white onion
1/4 C fresh basil leaves
Juice of 1 lemon
Sea salt & black pepper
Optional: red pepper flakes
1. Finely chop the onions and basil. Juice your lemon.
2. In a small bowl, mash the avocado with a fork until you reach desired texture. Add onions, basil and lemon juice.
3. Add salt and black pepper, to taste. If you want a little kick, add some red pepper flakes.
4. Serve immediately. To make-ahead or store leftovers, cover tightly with plastic wrap and keep in refrigerator. Need more guac? Easily double, triple, etc. the above measurements.
Guac lovers unite.