¼ c| small handful coriander/cilantroroughly chopped
⅓ c| large handfulhandful parsleyroughly chopped
Juice of ½ lime
½teaspoonWorcester sauce - optional
⅓ c| 80mlolive oil
Place everything in a blender and blend until smooth. It’s that simple!
If you want a slightly chunky dip, then just pulse a couple of times.
Taste and adjust seasoning, then serve.
Keep covered in the fridge for up to 2 days (for best way to stop it going brown see notes below).
Avocado - Hass or Shepherd avocados both work well. You need ripe avocados for this recipe.Olive oil - you can also use corn oil.Alternative to lime juice - use 1 teaspoon white wine vinegar.Fresh Parsley - flat leaf parsley.Worcestershire sauce - is optional. For vegetarian/vegan and gluten free guasacaca, leave the Worcestershire out. Use Ripe avocados. When you feel the avocado it should yield to gentle but firm pressure.Don't like raw garlic: Boil the clove of garlic with a little water in a small saucepan for a couple of minutes, until slightly soft. Then blend in the dip as per the recipe. This takes the pungent raw garlic taste – and aftertaste – away.Storage: press cling film/clingwrap down on to the top of the dip to touch the avocado, and prevent air from getting to it. It will keep in the fridge for up to 2 days. The addition of lime/vinegar means it should keep it's green colour longer than guacamole.