Grilled Avocado and Tomatoes, Basil Oil and Cotija Cheese with Pine Nuts

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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3/4 cup extra-virgin olive oil

16 basil leaves

Salt and freshly ground black pepper

2 ripe beef steak tomatoes, halves and seeded and finely diced

1/2 small red onion

2 ripe Hass avocados, halved and peeled and pitted

Canola oil

1/4 cup pine nuts, lightly toasted

1/4 cup cotija cheese, grated

Basil leaves


Combine oil, basil, salt and pepper in a blender and blend for 1 minute. Strain into a bowl, discard solids

Combine tomatoes and onion in a bowl, add a few tablespoons of the basil oil and season with salt and pepper. Reserve remaining basil oil for Shrimp recipe.

Heat grill to medium heat. Brush avocado with oil on grill and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Remove to a platter, cut side up. Place some of the tomato mixture on top of each avocado, drizzle with more of the oil and sprinkle with the pine nuts and cheese. Garnish with basil leaves.

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