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guacamole with pistachios

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Total: 20 minutes

Servings: 5

Author : Alex Stupak

Ingredients

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2 tablespoons extra-virgin olive oil1/2 cup unsalted shelled pistachios, coarsely choppedKosher salt3 Hass avocados, halved and pitted1/4 cup minced white onion, rinsed and blotted dry2 jalapeños, seeded and minced2 tablespoons fresh lime juice1/2 cup chopped cilantro, plus more for garnishTortilla chips, for serving

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Instructions

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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.

Step 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.