Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
712
Calories
19g
Protein
65g
Fat
23g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 California avocados, about 1 pound
- ½ Tbsp white wine vinegar
- 1 Tbsp shredded fresh basil leaves or 1 teaspoon dried
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp chopped sun-dried tomato (packed in oil; drained)
- 2 Tbsp toasted pine nuts
- ½ tsp salt
- =
Directions
1
Coarsely mash (DO NOT PUREE) avocados; stir in vinegar. Fold in remaining ingredients.
2
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.
Recipe sourced from
fandom