Cooking with Alex Stupak

Guacamole with Pistachios

Serves 4

Regalis Foods
Kosher salt To taste
Hass avocados, halved and pitted 3 ea
Minced white onion, rinsed and blotted dry 1/4 cup
Jalapeños, seeded and minced 2 ea
Fresh lime juice 2 tbsps
Cilantro, chopped, plus extra for garnish 1/2 cup
Tortilla chips For serving

The Preparation

1. In a medium skillet, heat the olive oil until shimmering. Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes.

2. Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet. Season the pistachios with salt.

3. 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.

4. Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top.

5. Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.