Step 1

Line a 10 x 20cm loaf pan or terrine mould with 3 layers of baking paper, extending 5cm above the long sides. Brush top sheet with oil.

Step 2

Process avocados and cream cheese in a food processor until smooth.

Step 3

Add green onions, lemon juice, garlic and chilli. Process again until well combined. Season to taste.

Step 4

Transfer mixture to prepared pan and level-off top. Press a piece of plastic wrap onto the surface and chill for at least 6 hours, or overnight.

Step 5

Remove plastic wrap and unmould onto a platter, removing all paper.

Step 6

Combine parsley and pistachios in a small bowl and sprinkle over the pate. Serve with olives, tomatoes and tortilla chips.