Guacamole with Pistachios

“My favorite flavor is crunchy,” Alex Stupak says. To add that texture to his excellent, otherwise classic guacamole, he stirs in toasted chopped pistachios, which also contribute a delicious nuttiness.

Slideshow: More Guacamole Recipes

Recipe from Food & Wine America's Greatest New Cooks
  • Total Time:
  • Servings: 4 to 6

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup unsalted shelled pistachios, coarsely chopped
  • Kosher salt
  • 3 Hass avocados, halved and pitted
  • 1/4 cup minced white onion, rinsed and blotted dry
  • 2 jalapeños, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro, plus more for garnish
  • Tortilla chips, for serving

How to make this recipe

  1. In a medium skillet, heat the olive oil until shimmering. Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes. Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet. Season the pistachios with salt.

  2. Scoop the avocados into a medium bowl and coarsely mash with a fork. Stir in the onion, jalapeños, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt. Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top. Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.

Contributed By Photo © Christina Holmes





499369 recipes/guacamole-pistachios 2013-12-06T23:31:17+00:00 Alex Stupak barbecue-cookout|game-day|mexican|southwestern-tex-mex|appetizers-starters|dips-and-spreads|4|6|basic-easy|fast|vegetarian|web-exclusive|snack recipes,guacamole-pistachios 499369
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