OverviewCals/servingServings2304 Prep timeCook timeTotal time10 mins10 mins20 minsWe’d all agree that Italian gastronomy and Mexican gastronomy are some of the most popular cuisines all over the world.Just in a Superbowl Sunday, in the US, about 45 million pounds of avocados are consumed in the form of creamy guacamole!On the other hand, pesto is one of the most famous sauces in Italian gastronomy … and used all over the world! You probably have one pesto jar in your fridge and one ready-to-eat avocado in your kitchen countertop right now. Let’s do something about it!.We have decided to mix these two super hits of international gastronomy to offer you a deliciously creamy and aromatic recipe: Italian-style guacamole with pesto and parmesan.Do you dare to try it?Bon appetit, Buon Appetito!IngredientsGuacamole⅓ cup canned northern beans, rinsed and drained3 tablespoons basil pesto1 tablespoon lemon juice2 large ripe Hass avocados, pit and skin removed½ cup cherry tomatoes, chopped2 tablespoons fresh onion, chopped1 teaspoon ground black pepper1 ½ teaspoons sea salt2 tablespoons extra virgin olive oilTo ServeFresh basil leaves, grated parmesan, nachosDirectionsItalian Guacamole With Pesto and Parmesan In a food processor, puree the beans, pesto, and lemon juice. Spoon into a bowl. Add the avocados, chopped cherry tomatoes, and chopped onion. Mash everything together. You can make it as chunky or smooth as you like. Stir well, then dress with olive oil, ground black pepper, and sea salt. Top with fresh basil leaves and grated parmesan. Serve with nachos. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.