Skip to main content

grilled guacamole with parmesan and basil


Looks can be deceiving.


When I was little, I avoided guacamole like the plague. My reasons for hating guac?  It was mushy, and it was green.  One day, when I was feeling a tad bit adventurous, I dipped my chip into the creamy, dip and I've been seriously obssessed ever since.


I must confess that I feel guilty about my former hatred of the wonderful dip, especailly since my two reasons for avoiding it (green and mushy) were not good reasons at all to miss out on all of guacamole's magic for the first decade of my life.  To make up for this, I came up with three very good reasons to love guacamole.

avocados chillin' on the grill
1.  Guacamole gets you friends.  Eating guacamole is a communal event.  Nothing says "be my friend" like a big bowl of chips and an even bigger bowl of guacamole.  Whip some of this out and you'll be one of the most popular kids in town. 


Add caption
2. Guacamole is like nature's form of butter.  It's creamy, spreadable, and buttery.  And we all know how awesome butter is...


3. Guacamole is healthy.  It's full of healthy fats, omega-threes, fiber and all that jazz. Did you know avocados are the most nutritionally complete food? Humans could theoretically survive on avocados alone. Pass the chips.  


Still skeptical?  This "guacamole" isn't traditional at all.  First, it's full of garlic, basil, and Parmesan cheese instead of cilantro, lime and red onions -- adding an Italian twist to the Mexican favorite.  Second, I grilled my avocados on the panini press, adding a whole new warm, crispy flavor to them (it's proven that everything tastes better with grill marks...).  Third, I threw in some super savory ingredients like white truffle salt and a robust (somewhat pricey) extra virgin olive oil -- these luxurious ingredients sure paid off.   It's warm, herby, and cheesy -- and it'll make you look at this delicious dip in a whole new light.  Looks can be deceiving, but taste speaks for itself. 



Did you ever hate a food because of the way it looked?

With love,
Erica



Ingredients
3 firm-ripe avocados
3 tablespoons olive oil, plus more for grilling (the fruiter and richer, the better)
juice and zest of 1 lemon
salt and freshly ground pepper  (I used truffle salt for extra savory flavor)
1 large clove garlic, minced
1/4 cup loosely packed basil leaves, roughly chopped
1/2 cup freshly grated Parmesan, plus more to taste

Heat your panini press to the highest setting (alternatively, you could use a gas or charcoal grill).  Halve and pit the avocados.  Drizzle generously with olive oil and lemon juice and season with salt and pepper.
 
Place the avocado halves cut side down on the grill.  Cook for about 4 minutes, or until you can see crispy, golden-brown grill marks on them (check frequently to make sure they're not burning).  Scoop the flesh out of the avocados and mash gently with a fork (I like to leave mine quite chunky). Stir in the rest of the olive oil, lemon zest, garlic, basil and Parmesan.  Serve immediately.

Adapted from Food 52


© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

Comments

  1. SAME! I can't believe it's taken me the best part of 21 years before I realised how delicious guac is!!!
    I'm now obsessed with it and will make it at any given opportunity!!
    Plain avo : http://lalangostaymi.blogspot.com.es/2013/03/gyros.html
    Plain guac: http://lalangostaymi.blogspot.com.es/2013/02/skinny-corn-fish-cakes.html
    So much love for this beaut of a food!x

    ReplyDelete
    Replies
    1. Hahaha at least it only took me 10 years to discover the delicious fruit! Those skinny corn fish cakes look delicious!!!

      Delete
  2. I felt the same way about guac til I tried it!! I loooove yours, omg I adore parmesan and basil and I want to try this so badly! Ugh I need a grill!

    ReplyDelete
    Replies
    1. Hahaha please try it! I am so glad I am not the only one who had issues with the green, mushy nature of guacamole!

      Delete
  3. This looks so good - I will have to try it soon. I just posted a recipe for a classic guacamole this week, too!
    http://www.sophiasbaking.blogspot.com/2013/03/classic-guacamole.html

    ReplyDelete
    Replies
    1. Yum! You can never go wrong with classic!

      Delete
  4. You just stole my heart. Need a HUGE bowl of this right noooow!
    The one fault of avocados: they're not post-friendly. Sigh.

    ReplyDelete
    Replies
    1. So true, but there's nothing a little food styling can't fix. All of your photos are gorgeous, I am *sure* you can even make green mush look stunning ;)

      Delete
  5. I just discovered your blog via pinterest (seaching for cookie dough brownie recipe!-thanks :) and i must say i'm smitten. love reading your recipes, adventures and tips! then I noticed you are so young!!!! good for you for doing this blog, loving life and food and cooking and sharing with others! you've got a bright future ahead of you. Are you going to become a professional chef? You would surely make a great one! :) You remeind me a lot of myself! Thanks again. I'll be a regular reader!

    ReplyDelete
    Replies
    1. Thank you so much :) I am so glad that you found Cannella Vita. Pinterest is one of my favorite sites, and I have found many of my favorite blogs through it :) Your comment made me smile, please stop by again soon! -E

      Delete
  6. Beets. I have never been able to make myself try them. My Mom loved them, and Dad still eats them, and say they are delicious. But there is just - - um - - SOMETHING about them..... maybe the color? I can't say the texture, because I haven't even been able to make myself even touch one! Every I see one I just shudder. And that is really unusual, bercause I'm usually not the type of person who is afraid to try new foods.

    But beets? No way! Oh, and not calamari, either - - looks like deep-fried rubber bands to me. :-)

    ReplyDelete
    Replies
    1. Hahaha that's so funny! I agree with you on the beets, the texture never really appealed to me, but I LOVE calamari ;)

      Delete
  7. Grilled avocados is genius! I'll have to try this on the grill soon. Oh, and beets are delicious, I especially love the golden yellow ones.

    ReplyDelete
    Replies
    1. Yum! Haha I've never tried yellow beets?

      Delete
  8. Hmmmm - - yellow beets? I would probably be able to talk myself into trying those. I really do think it's the color that turns me off of trying beets. But golden yellow ones? I can fool myself into thinking they are squash. Then I should be fine. :-D

    ReplyDelete
    Replies
    1. Me too! I am always up for trying new vegetables!

      Delete
  9. This: "Humans could theoretically survive on avocados alone" has just made my day! I am now happy.

    ReplyDelete

Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...


It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.


I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.


Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.


But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.


Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...


When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…