basil pecan guacamole

Having grown up in Texas means that by default, I’ve tried probably as many different guacamole recipes as there are stars in the galaxy. And everyone thinks his recipe is the best. Some of them are good and others are not, but for the most part, the ingredients are the same. Some combination of ¬†avocado, red/white onion, tomato, lime/lemon, salt pepper, cilantro, and spices. What none of them contain, however, are basil and pecans.

Now, I’m not going to say that this recipe is the best guacamole you’ve ever had, because frankly, everything about guacamole is a matter of personal preference, but what I will say is that this recipe will knock your socks off and get you a lot of attention the next time you make it for a crowd.

I made this for a snack, so the proportions are scaled down, but scale up as necessary. You really can’t go wrong here except if you add too much of the spices, so make sure you season last. Oh, and instead of tortilla chips, use carrots or artichoke leaves to dip.


  • 1 avocado
  • handful of cherry tomatoes
  • 1 clove garlic, finely chopped
  • 1 tsp finely chopped cilantro
  • 3 large basil leaves, finely chopped
  • handful of pecans, chopped
  • juice of 1/2 lemon (to taste)
  • juice of 1/2 lime (to taste)
  • 2 tsp olive oil
  • chopped serrano pepper or sriracha to taste
  • pinch of cumin
  • salt and fresh ground pepper to taste


  1. Slice the avocado lengthwise, and twist like an oreo to pull apart
  2. Impale the pit with the back of end of the knife and twist to remove. Scoop out the flesh into a bowl with a spoon.
  3. Mash the avocado using either a fork or a potato masher
  4. Add all the ingredients except for the spices, mash a little bit more, and stir to combine.
  5. Spice to taste

Note: Experiment with basil pesto in lieu of the basil and pecans if you’re not worried about cheese intake. Also, feel free to omit the cilantro entirely and just use basil.

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