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Guacamole with Pistachios
© Christina Holmes

Guacamole with Pistachios

  • SERVINGS: 4 to 6
  • FAST

“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.

  1. 2 tablespoons extra-virgin olive oil
  2. 1/2 cup unsalted shelled pistachios, coarsely chopped
  3. Kosher salt
  4. 3 Hass avocados, halved and pitted
  5. 1/4 cup minced white onion, rinsed and blotted dry
  6. 2 jalapeños, seeded and minced
  7. 2 tablespoons fresh lime juice
  8. 1/2 cup chopped cilantro, plus more for garnish
  9. Tortilla chips, for serving
  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.


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