AVOCADO AND BASIL DIP
This dip is a wonderful alternative to hummus. Pairs well with grain free crackers, as a dip for raw crudités, tossed through a crunchy salad or, smothered over scrambled eggs. The toasted pine nuts add a real buttery depth of flavour that will keep you coming back for more!
Ingredients
- 2 Lg Avocados
- 4 Tbsp olive oil
- 1 Lg bunch fresh basil
- 3-4 Tbsp Lemon juice
- 1/2 tsp Apple Cider Vinegar
- 1/8 tsp salt
- 1/4 tsp cracked black pepper
- 2 Tbsp pine nuts
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted). Place the pine nuts on a baking tray and roast for 6 minutes until golden. Alternatively, dry-roast on a hot skillet for a few minutes, mixing frequently.
- Remove the skin and stone from the avocados. Place the avocado meat, 3 tablespoons of extra virgin olive oil, fresh basil (reserve some for topping), lemon juice, apple cider vinegar, salt, pepper and pine nuts (reserve some for topping) in a high speed food processor.
- Blend until smooth and then transfer into a bowl.
- Top with the remaining pine nuts, fresh basil and 1 tablespoon of olive oil. Option to add a touch more salt and pepper to taste. Serve immediately or store covered in the fridge for up to 5 days.
Tried this recipe?Let us know how it was!
