1/2 cup avocado, diced (1/2 large avocado)
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh cilantro, finely chopped
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon lemon juice
1 tablespoon jalapeño-infused olive oil
1. In a large bowl, use a spoon to stir together the avocado, basil, cilantro, sun-dried tomatoes, lemon juice, olive oil and a pinch of salt and pepper until well-combined, but still chunky. Taste for seasoning, then serve.
I had the idea to make this recipe while making a basil/cilantro pesto. Having combined the two herbs in the food processor, I thought it would be the perfect addition to guacamole.