This is a great recipe from Tasty Treats at Home. She really focuses on gluten and dairy free – right up my alley. Especially now that I’m on the Whole 30. Anyway, back to awesomeness.
I took her recipe and modified it quite a bit. Super happy with how it turned out. Enjoy!
- 2-3 avocados
- 3 T finely chopped red onion
- 6 garlic clove, minced
- 1 jalapeno, seeded and minced (you can cut back the amount of jalapeno if yours is really hot or you’re not a fan of heat)
- 4 T chopped fresh Thai basil
- juice of 2 limes
- 1 tsp lime zest
- 2 tsp orange zest
- 1/2 cup toasted pepitas, split – use half IN the guac, the other half as a topper.
- Salt to tase
Cut the avocados in half and scoop out the flesh into a medium bowl. With the tines of a fork, mash the avocado until no large chunks remain. Stir in the remaining ingredients, seasoning to taste.
As a topper: I put pepitas, basil and extra garlic in a mini food processor, pulsed until minced, then put on top. Super good.
Serve immediately, or cover with plastic wrap (pressing the plastic wrap so that it makes contact with the guacamole entirely) and refrigerate for a few hours.