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–+ servings

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!
2.99 from 1734 votes
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Course Miscellaneous, Sauces, Snacks
Servings 6

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.
Keyword Fall, Summer
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