All Photos © Christine Elise McCarthy 2018

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Click the image above to watch the video.

My friend, Suzie, brought this to a party & it was so delicious – I had to try to recreate it. It is earthier than most guacamole & has a lovely, herbed flavor that would go great on crostini or bruschetta – as will as with chips or on anything else you might put guacamole. It would also make a terrific pasta sauce.

Rosemary Guacamole

INGREDIENTS

4 large avocados – pitted & peeled (Reserve a pit or two to put in the completed guacamole. Pits prevent guacamole from turning brown.)

5-10 stems FRESH rosemary (not dried) – leaves removed from the tough stems

1 large garlic clove

1 seeded jalapeno or other hot pepper

1 lime

salt

DIRECTIONS

You need to create a paste from the garlic, jalapeno & rosemary. Start with 5 stems of rosemary & increase it to taste. A mortar & pestle (like above) would be the most effective. A really course mortar & pestle. I used a Magic Bullet & mortar & pestle combo (see the video). Do whatever you can to get the rosemary a fine as possible & the garlic & jalapeno minced.

Mash the avocado, mix in the rosemary paste & add lime & salt to taste. Season to taste – even adding more rosemary paste if you think it needs it. Drop in a reserved avocado pit.

Enjoy!