Pistachio Guacamole
Ingredients
- 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
Instructions
- 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).
- 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.
- 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.
- Drizzle with reserved nut oil and reserved pistachios.
Notes
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.
Tried this recipe?Let us know how it was!
