Italian Guacamole

YIELD: 1 Quart

4 avocados
1 Tbsp. white wine vinegar
2 Tbsps. basil leaves, shredded
1/3 cup Parmesan cheese, grated
1/4 cup sun-dried tomato, packed in oil, drained
1/4 cup toasted pine nuts 1 tsp. salt

  1. Coarsely mash (do not purèe) avocados; stir in vinegar. Fold in remaining ingredients.
  2. Serve 1/3 cup with bread sticks, salami sticks, Provolone sticks.

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