| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cloves garlic, crushed
- 1 serrano chile, seeded and roughly chopped
- 2 tablespoons pine nuts
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, chopped
- 2 ripe Hass avocados, halved, pitted and diced
- 2 tablespoons lime juice
Instructions
- Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
- Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 195 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 7 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 274 mg |
Reviews
This is awesome!!! Thanks bobby!
Delicious. A nice twist on guacamole that was a great addition to the fish tacos.
I didn’t care for the Pesto. Prefer Basil anytime over cilantro…Plus, I have a mortar and pestle. Get’s kind of messy. If you make this, just use a food processor…
Brilliant, bobby. So simple, so good
Awesome!
Little spicey with the Serrano pepper but this was a great addition for the fish taco.