Sponsored By
Italian Guacamole
Food Management Staff
June 10, 2005
1 Min Read
FM Staff
YIELD: 1 Quart
4 avocados
1 Tbsp. white wine vinegar
2 Tbsps. basil leaves, shredded
1/3 cup Parmesan cheese, grated
1/4 cup sun-dried tomato, packed in oil, drained
1/4 cup toasted pine nuts 1 tsp. salt
Coarsely mash (do not purèe) avocados; stir in vinegar. Fold in remaining ingredients.
Serve 1/3 cup with bread sticks, salami sticks, Provolone sticks.
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like