Pistachio Guacamole

Pistachio Guacamole is a vibrant, nutty twist on the classic dip that instantly upgrades any snack spread. Packed with creamy avocado, crunchy pistachios, and fragrant herbs, this 15-minute recipe is perfect for last-minute entertaining or healthy everyday munching.

Ingredients:

• 2 large ripe avocados
• Juice of 1 lime (about 2 tablespoons)
• 50 g unsalted shelled pistachios, roughly chopped (about ⅓ cup)
• ½ small red onion, finely minced
• 1 small garlic clove, very finely minced or grated
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon finely chopped fresh mint leaves
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon ground cumin
• Pinch of ground Espelette pepper or mild chili powder (optional)
• Fine sea salt and freshly ground black pepper, to taste

Instructions:

1. Prep the fresh ingredients. Rinse and thoroughly dry the cilantro and mint, then finely chop both herbs. Measure out the pistachios, mince the red onion, and grate or mince the garlic to ensure everything is ready before you begin.
2. Halve and pit the avocados. Slice each avocado lengthwise, twist to separate, and remove the pit. Use a spoon to scoop the creamy flesh into a medium-sized mixing bowl.
3. Add lime to prevent browning. Immediately squeeze the fresh lime juice over the avocado. This keeps the color bright and adds zesty flavor.
4. Mash to your preferred texture. With a fork or potato masher, crush the avocado until you reach your ideal consistency—chunky for rustic scoops or smoother for a silkier dip.
5. Fold in the flavorful add-ins. Gently stir in the chopped pistachios, minced red onion, garlic, cilantro, mint, and extra-virgin olive oil until evenly distributed throughout the mash.
6. Season. Sprinkle in the ground cumin and optional Espelette pepper (or mild chili powder). Stir again, then taste and add fine sea salt and freshly ground black pepper as needed.
7. Adjust and finalize. Sample a spoonful—add an extra squeeze of lime for brightness, more pistachios for crunch, or a touch of chili for extra heat, tailoring the Pistachio Guacamole to your palate.
8. Serve immediately or store briefly. Scoop the guacamole into a serving bowl, garnish with a few extra pistachio pieces and herb leaves if desired, and present with tortilla chips, grilled pita, or crisp vegetables. If making ahead, press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
9. Enjoy. Dive in while it’s at peak freshness—creamy, crunchy, and utterly irresistible.

Pistachio Guacamole FAQ:

Q: Can I toast the pistachios first?
A: Absolutely. Lightly toasting the nuts in a dry skillet for 2–3 minutes intensifies their flavor and adds extra crunch to the Pistachio Guacamole.

Q: How can I keep leftover guacamole from browning overnight?
A: Press plastic wrap directly onto the surface to eliminate air exposure, or smooth the dip flat and top with a thin layer of water or olive oil. Refrigerate and pour off the liquid before serving.

Q: Is there a way to make this recipe spicier without altering the flavor too much?
A: Stir in ½ finely minced jalapeño, a dash of your favorite hot sauce, or a pinch more Espelette pepper to increase heat while maintaining the fresh, nutty profile.

Conclusion:

Make this Pistachio Guacamole once and it will fast become your go-to party dip—simple, sophisticated, and seriously delicious.

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