Pistachio Guacamole
Author: Marla Hingley
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
  • 2 Tbsp olive oil
  • ½ cup pistachios, coarsely chopped
  • Salt, to taste
  • ¼ cup onion, finely minced
  • 3 avocados, coarsely mashed
  • 2 Tbsp canned green chilies, minced (or 1 Tbsp fresh jalapeños)
  • 2 Tbsp lime juice
  • Zest from 1 lime
  • ½ cup fresh cilantro, chopped
  1. In a skillet heat oil until hot, then add pistachios. Stir until lightly golden, about 3 minutes. Sprinkle with a bit of salt. Set aside to cool completely (reserve oil).
  2. To mellow the flavor of the onion, after chopping mix with ¼ tsp of salt and freeze for 1 hour in a ziploc bag (the salt will help release more moisture). Place onions in a sieve and use a spoon to press out as much of their moisture as you can (or wrap in a piece of cheesecloth and squeeze liquid out). Blot with paper towel if necessary.
  3. Coarsely mash avocados in a bowl, then stir in the onions, the remaining ingredients, and all but 2 Tbsp of the nuts. Gently mix until combined and spoon into a serving bowl.
  4. Drizzle with reserved nut oil and reserved pistachios.
Best used within 2 days. To maintain freshness and color, store in a sealed container with a piece of plastic wrap pressed directly on its surface. This will help prevent oxidation, which is what causes the avocado to turn brown.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/pistachio-guacamole/