• Recipes
  • Beverages
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Desserts
  • Gardening
  • Gardening articles
  • Common gardening mistakes
  • Gardening Q&A
  • Gardening To-Do List
  • About Us
  • About Us
  • Our Team
  • Contact Us
  • Advertising
  • Subscribe
  • search
  • Magazine Features
  • Magazine Issues
  • Chef Profiles
  • Recipes
  • Beverages
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Desserts
  • Gardening
  • Gardening articles
  • Common gardening mistakes
  • Gardening Q&A
  • Gardening To-Do List
  • About Us
  • About Us
  • Our Team
  • Contact Us
  • Advertising
  • Subscribe
  • search

    For more recipes and to subscribe, visit www.californiabountiful.com

    Avocado butter

    Chef Tim Kilcoyne
    The SideCar Restaurant, Ventura

    Avocado butter
    Featuring avocados grown by David Schwabauer, Ventura County, and walnut oil produced by the Gonzales family, San Luis Obispo County.
    Avocado butter

    Ingredients

    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

    Directions

    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