1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra Virgin Olive Oil
Kosher salt
Freshly ground black pepper
Instructions
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt & pepper and give it 1 final mix with a fork.
Lay a piece of plastic wrap tight against the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
(If you place a pit in the guacamole until you serve it, it won't turn brown either.)
Originally Submitted
8/9/2010
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