Guacamole pistachio

By mhyde

Ingredients

• 4 avocados
• 2 limes, juiced
• 1 bunch cilantro, leaves only
• 3 teaspoons cumin seed, toasted and ground
• 1 jalapeño, seeded and roughly chopped
• 1 chipotle pepper
• 3 tablespoons pistachio oil
• 2 oz. chèvre, crumbled
• 1/4 cup pistachios, crushed
• Salt and pepper to taste

Preparation

Step 1

Halve the avocados, remove the seeds, and scoop out the pulp with a spoon, removing it from the skins. Add the avocados, lime juice, cilantro, cumin, jalapeño, and chipotle to a food processor and puree until the guacamole reaches a smooth silky texture. With the motor still running, slowly drizzle in the pistachio oil. Transfer the avocado mixture to a medium mixing bowl, and fold in the chèvre and pistachios. Season with salt and pepper to taste. *Note: Avocados will oxidize when exposed to air, so this recipe should be prepared only up to 1 hour before serving to maintain its fresh green color.