Start by cutting the avocados in half, discarding the pit, and scooping the flesh into a mixing bowl. Make sure to choose ripe avocados; they should yield slightly to pressure when squeezed.
Using a fork or potato masher, mash the avocados to your desired level of creaminess. Some people prefer a chunky guacamole, while others like it smooth. It’s completely up to you!
Stir in the basil pesto and fresh lemon juice until well combined. The pesto will add a lovely green hue and a burst of flavor to the guacamole.
Sprinkle in salt and black pepper to taste. Mix everything together again, ensuring the seasoning is evenly distributed throughout the dip.
Transfer your Pesto Guacamole to a serving dish and enjoy with tortilla chips, fresh veggies, or as a topping for grilled meats. This dip is best served fresh but can be stored in the refrigerator for a short period.
