1 Pound


2 cups Pistachio nuts

2 Ripe avocados

¼ White onion: finely diced

1 Serrano chile: stemmed, seeded & minced

½ cup Cilantro sprigs

2 tablespoons Extra virgin olive oil

1 tablespoon Fresh lime juice

½ teaspoon Coarse salt

¼ teaspoon Black pepper



¼ cup Pistachio nuts: crushed or finely chopped

Cilantro sprigs

Lime wedges

Tortilla chips


Lightly toast the Pistachio nuts. Finely chop or process in a food processor.

Seed and peel the avocado. Dice the avocado. 

Combine all of the ingredients in a mixing bowl. With a spoon, stir the mixture while lightly mashing the avocado. Do not over process – the mixture should have a slightly coarse texture.

Transfer the Pistachiomolé to a serving dish. Sprinkle the surface with the crushed Pistachios. Garnish with the cilantro sprigs and lime wedges. Serve with tortilla chips.

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