After a gruelling session with my personal trainer this morning, I am back in my kitchen laboratory to create a quick and easy brunch. I decided to make a Green pesto and Green Chili Pistou Guacamole. I just enjoyed the flavours and decided to share the recipe. I have tweaked the recipe, as my Green Chili Pistou recipe is a secret. Enjoy!
Half ripened Avocado
A teaspoon of Pesto
De seed and dice 1 red or green medium heat chilli
1 teaspoon of diced red onions
Half a teaspoon of lime/lemon juice
Half a teaspoon of olive oil
Salt and pepper to taste
Walnut bread (Optional) You can substitute the Walnut bread with either whole meal bread, farm house bread or a rice cake
Best served with cucumber
Guacamole served on a warm crusty Walnut bread
|A trio of Guacamole, Mushroom & thyme and Tomato & Parsley Salsa served on a crusty warn Ciabatta|
Using a bowl and a spoon, scoop the avocado from its shell
Add the diced onions
Using a fork, crash the avocado and onions together. I like to crush mine, as I like to bite on some chunks of avocado rather than have it too mushy.
Then add the pesto and diced chillies and mix together
Add the lime or lemon juice and at this stage taste your guacamole
If it needs a bit of salt then use it, if not just enjoy it without the salt.
Slice some cucumber into a bowl and lightly salt it.
Slice your preferred bread
On a plate arrange the cucumber slices together in the middle and rest your sliced bread or rice cake on it.
Then scoop your Guacamole onto the bread, drizzle with a bit of olive oil and lime juice.