1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Halve and pit the avocados; with a spoon scoop out the flesh into a bowl. Mash the avocados with a fork, leaving them a bit chunky. Add the remaining ingredients, and fold everything gently together to mix. Taste and adjust seasoning.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.