Pecorino Guacamole | Melanie Makes

Pecorino Guacamole

Course: Appetizer, Snack
Cuisine: Italian, Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 189kcal
Author: Melanie Bauer | Melanie Makes
This Pecorino Guacamole begins with roasted garlic, red onion and jalapeño that are mashed with fresh avocado before being showered with Pecorino Romano cheese.  This easy guacamole recipe is then seasoned with salt and pepper and garnished with additional onion, jalapeño, parsley and a drizzle of agave nectar. 
Print Recipe


  • 2 heads garlic
  • 4 teaspoons olive oil
  • 4 large ripe avocados
  • 1/4 cup chopped red onion
  • 1/4 cup finely chopped jalapeño
  • 2/3 cup grated Pecorino Romano cheese
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • additional red onion jalapeño and chopped parsley, to garnish, if desired.
  • 1 tablespoon agave nectar


Roasted Garlic

  • Preheat oven to 400°F.
  • Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.?
  • Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves and place on a shee of aluminum foil.
  • Drizzle with 1-2 teaspoons of olive oil over each head of garlic.
  • Wrap the garlic in aluminum foil and roast in the oven for 50 minutes.?
  • Allow to cool for 10 minutes.


  • Cut each avocado in half horizontally and remove pits.
  • Scoop avocado flesh into medium bowl.
  • Squeeze roasted garlic into bowl and add onion, jalapeño and cheese.
  • Gently mash ingredients together, as guacamole should have large pieces of avocado still visible.
  • Season with pepper and salt.
  • Garnish guacamole with additional red onion, jalapeño and chopped parsley, if desired.
  • Drizzle with agave nectar before serving.
  • Serve with tortilla chips.


Calories: 189kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Sodium: 270mg | Sugar: 3g