whether as a pesto pasta, a pizza, or maybe even a potpie, these farmers are ensuring you can enjoy basil all year long. for "california country," i'm tracy sellers. creamy, rich, afd decadent, avocados have become a staple for many of us. according to the california avocado commission, about 43% of all u.s. households buy avocados regularly now. so en you think of avocados, you probably think of this, right-- guacamole? but today farmers and chefs are proving that avocados cab be so much more. good. ok, sure, what's not to like about guacamole? i mean, we do eat a lot of it. in fact, more than 49 million pounds of avocados in the form of guacamole will be consumed on superbowl sunday alone. but at hawks restaurant in granite bay, they're exploring different ways to use the alligator pear, otherwise known as an avocado. >> we like using california avocados 'cause they're grown as close as an avocado can be. these are froe the simi valley. they're really versatile. they're rich. as you can see, we puree them, we serve them somewhat chunky, we can wrap things in them, and they're just real