Grilled Avocado "Guacamole" with Parmesan and Basil

By • June 17, 2009 • 7 Comments



Author Notes: Yes, the idea of grilling avocado seems really weird. But trust me: it's worth the risk. This "guacamole" is a warm, herby, cheesy spread that will make you think of avocados in a whole new light. Great for a backyard BBQ.Merrill Stubbs

Serves 6

  • 3 firm-ripe avocados
  • 3 tablespoons olive oil, plus more for grilling
  • juice and zest of 1 lemon
  • salt and freshly ground pepper
  • 1 large clove garlic, minced
  • 1/4 cup loosely packed basil leaves, roughly chopped
  • 1/2 cup freshly grated Parmesan, plus more to taste
  1. Prepare a very hot gas or charcoal grill (you should not be able to hold your hand 5 inches above the grill for more than 3 seconds), or set a grill pan over medium-high heat. Halve, peel and pit the avocados and put them in a medium bowl. Sprinkle with 1 tablespoon each of olive oil and lemon juice. Season lightly with salt and pepper.
  2. Brush the surface of the grill or grill pan with a light coating of oil so the avocados won't stick. Grill the avocados, cut side down, for a minute or two, until they are nicely caramelized. Flip them with a spatula and cook for another 2 minutes. Return the avocados to the bowl and mash gently with a fork, leaving them quite chunky. Stir in the rest of the olive oil, lemon zest, garlic, basil and Parmesan, adding more lemon juice, cheese, salt and pepper to taste. Serve immediately with pita or tortilla chips, or press plastic wrap directly onto the surface of the guacamole and keep at room temperature for up to an hour.

Tags: barbecue, barbecue, serves a crowd

Comments (7) Questions (0)

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8 months ago celine

I used to go to this restaurant in NYC called A that had a grilled avocado stuffed with a creamy spinach concoction. The grilling upped that kind of semi-smokey factor of the avocado and was surprising and addictive. Can't wait to try this one!

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over 1 year ago allstar379

so interesting!!

Flower-bee

about 3 years ago Droplet

I think this wiould be great with Amanda's caramelized grapefruit (vinaigrette) substituted for the lemon juice.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Good idea!

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over 4 years ago thirschfeld

Just read JimHero post, why not grill the pita too. I love grilled pita

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over 4 years ago thirschfeld

I have done lots of things with avocados but have never grilled them and I really like the idea of breaking away from cilantro and hot peppers.

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over 4 years ago JimHero

I tried this the other night, what's really good is if you take pita, drizzle it with olive oil and salt, bake at 375, cut into wedges and serve. So good.