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 RecipesRecipe from Food & Wine America's Greatest New Cooks 

Total Time:
20 mins
4 to 6


  • 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


  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.

    Guacamole with Pistachios
    © Christina Holmes
Related Articles