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
1/4 cup pine nuts, lightly toasted
1/4 cup cotija cheese, grated
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.