A note from C: For those of you who don’t follow me on FB – this is a guest post written by my darling sister, Allie! I hope you enjoy!
That was my first thought when J placed the big bowl of green and red in front of me, announcing his creation. It was my birthday dinner last year. The week prior, we had picked our new puppy Hugo up from the breeder. Between buying all the dog supplies, the toys, vet bills, and the pup himself, we weren’t exactly rolling in money at the time. So instead of the lovely dinner at a big fancy restaurant in the city that J had planned originally, I told him to just make me one of his delicious home-made meals.
When he barged through the door of our place – arms laden with Caputo’s bags announcing the evening’s offerings were of the “Mexican/Italian” persuasion – I was skeptical. Latin & Asian fusion, I had heard of. French/Vietnamese? A classic. Mexican/Italian just sounded….heavy. Aggressive, even.
I smiled sweetly as he went back into the kitchen to continue cooking and inspected the concoction awaiting me. Hmmmm….avacado….sun-dried tomatoes….basil…..and was that shreds of Parmesan I saw?? I grabbed a chip and dug in. Oh my lord – I’d be lying if I told you I remember any of the other dishes J made that dinner. It was incredible – the combo of avocado and basil is one I would never think to put together but trust me, it works SO well! The sun-dried tomatoes add a bit of texture, and let’s face it – a paper bag would taste good with a handful of Parmesan sprinkled on it 🙂
So be adventurous and switch it up the next time you make your guacamole! You’ll be glad you did. You may even be like me and never go back to the old cilantro/cherry tomato combo again (I swear!). And we all have our sweet little Hugo to thank for it – maybe J deserves some credit too 🙂
I don’t know whether to say Ciao or Ole! Cholay??
- 2 avocados
- 1/3 cup finely chopped red onion
- 2 cloves finely chopped garlic
- Juice of 1/2 a lime
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup shredded Parmesan cheese
- Large handful chopped basil
- Salt & pepper
- Combine all ingredients in a bowl and make as chunky or smooth as you like. Garnish with more cheese and basil, and enjoy with your favorite tortilla chips!
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Thank you so much Allie for writing this! It looks so unique and delicious – definitely a must try for our next bbq!
Great guest post Allie! I’ll have to give that a try, but I am giving the stink eye to the red onions. Me no likey.
I sent the link to Courtney, but you have to try my grilled cherry salsa this summer – the cherries caramelize on the grill and the sweet/savory/spicy combo is amazeballs.
Have a safe trip home Courtney!
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This sounds so delish! I’m going to try it. Great guest post!
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I can’t wait to make this, sounds different and delicious! Thank you for the great idea!