Guacamole with Pistachios

By GadgetGirl

“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.

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

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from food & wine.com

Preparation

Step 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.
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.