Ingredients for Pesto Guacamole Pestomole
- Plain Yogurt
- Low Fat Cottage Cheese
- Garlic Cloves
- 1/2 cup packed fresh basil leaves
- 1/4 cup olive oil
- White Onions
- 1/4 teaspoon Tabasco sauce
- 1/4 cup grated Parmesan cheese
- Pine Nuts
- Avocados
- Juice of 1/2 lime
- 1/2 cup chopped tomatoes
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Pesto Guacamole Pestomole
- Combine 1 cup plain Greek yogurt and 1/2 cup cottage cheese in a blender. Blend until completely smooth.
- With the blender running on high speed, gradually add 2 cloves garlic, 1/2 cup packed fresh basil leaves, 1/4 cup olive oil, 1/4 cup finely chopped red onion, 1/4 teaspoon Tabasco sauce, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped walnuts (or other nuts).
- Blend until completely smooth and creamy.
- In a medium bowl, mash 2 ripe avocados with the juice of 1/2 a lime using a fork until desired consistency is reached.
- Gently fold the yogurt/cottage cheese mixture into the mashed avocado. Stir in 1/2 cup chopped tomatoes, salt, and freshly ground black pepper to taste.
- Taste and adjust seasonings as needed. Add more lime juice, salt, pepper, or Tabasco for desired flavor profile.
- If not serving immediately, cover and refrigerate for up to 2 days. Allow to come to room temperature before serving for best flavor.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
29g
Fat
55g
Carbs
11g
