Make Ahead

Raw Basil Guacamole

March 27, 2011
1 Ratings
  • Makes 3 cups approximately
Author Notes

I love avocado and basil and am not too fond of mayonnaise and sour cream. So here you have just the fresh green tastes! This has been tested with carnivores, vegans, vegitarians and flexitarians and it is a unanimous thumbs up.

The beauty of this recipe is that all ingredients are really according to taste. If you like heat, add more chilis. And one can never have too much fresh basil! - SKK —SKK

Test Kitchen Notes

This guacamole looks and tastes like summer afternoons in Seattle: bright green, fresh, and a little spicy if you choose your company well. I took it to my friend’s bridal shower, where it kept drawing people over to table until they’d polished it off. SKK balances the flavors perfectly, while still allowing room for customization. And she’s right -- let the flavors mix a couple of hours if you can. They’ll reward you and the lime juice will preserve the color wonderfully. I was thrilled to see it still a brilliant green even after two hours on the table. Next time, I’ll make it just for myself so I can add all the jalapeno seeds. - Syronai —beyondcelery

What You'll Need
  • 1 Shallot, medium
  • 1 Serrano or Jalapeno Chili, small with our without seeds
  • 2 Avocados (preferably Hass) large or 4 small
  • 2 handfuls Fresh Basil
  • 1 tablespoon Lime Juice, fresh squeezed
  • 1 teaspoon ground cumin
  • 1 teaspoon Salt - preferably sea salt
  1. Drop shallot and chili onto moving food processor blade. If you like heat, include the seeds.
  2. Add rest of ingredients and process until the guacamole is the consistency you like.
  3. Let the favors mix a couple of hours, if you can. Serve and enjoy!

See what other Food52ers are saying.

  • lapadia
  • bistro_gal
  • SKK
  • boulangere

Recipe by: SKK

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10 Reviews

lapadia June 11, 2012
Excellent idea, ? it!!
SKK June 11, 2012
Thank you, Ms. L! Hope to see you at the Pie Fest in Portland.

bistro_gal September 2, 2011
Yum!!! So that's how home-made guacamole is supposed to taste. Delicious!
SKK October 16, 2011
Just saw this comment! Thank you for trying the recipe. It is a less is more kind of thing. Texan's love this recipe and I find them hard to please in guacomole department.
SKK March 27, 2011
In sentence 3 of paragraph 2 I meant to say vegans, not begans. Trying to figure out how to edit my mistake. Apologies!
boulangere March 27, 2011
Love the idea of basil! I'm with you, green stuff only!
SKK March 27, 2011
Thank you, bolangere! I am visiting here in San Antonio and we have a couple of taste tests. Now I can have the margurita to celebrate getting this posted!
SKK March 27, 2011
I mean boulangere, apologize for my misspelling below.
boulangere March 27, 2011
Have one for me, and enjoy the (I hope) sun!
boulangere March 27, 2011
And as long as you're taste testing, try a version using horseradish and submit it to this week's contest! The guacamole, not the margarita, you understand.