Featuring avocados grown by David Schwabauer, Ventura County, and walnut oil produced by the Gonzales family, San Luis Obispo County.
Chef Tim KilcoyneThe SideCar Restaurant
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4 ripe avocados or 16 oz. avocado pulp
2 tbsp. lemon juice
1 1/2 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 cup walnut oil
Cut avocados in half. Scoop pulp into a food processor or blender. Add lemon juice, salt, black pepper and cayenne pepper and process until smooth. Make sure to scrape down the sides. Slowly drizzle in walnut oil and process until smooth. Chill for 1 hour. The walnut oil adds a slight nuttiness and sweetness to the avocado. This is perfect as a dip, butter replacement or spread for sandwiches.
Makes about 2 1/2 cups