Flecked with nuts gently fried in olive oil, this incredibly delicious dish from Chef Alex Stupak—of the uber popular Empellón restaurants in N.Y.C.—is not your average dip. "I love the green on green of the pistachios and avocado," says Stupak, and favors the Hass variety for its creamy texture and superior flavor. For a perfectly chunky texture, don't overmash the avocados, advises Stupak, and use a bowl with a flat bottom, such as a casserole dish, so you can be deliberate with your mixing. It's the only guacamole recipe you need for your Cinco de Mayo fiesta!
2 tbsp extra virgin olive oil
½ cup unsalted pistachios, coarsely chopped
3 Hass avocados, halved and pitted
¼ cup minced white onion, rinsed and blotted dry
2 jalapeños, seeded and minced
2 tbsp fresh lime juice
½ cup chopped cilantro, plus more for garnish
Tortilla chips for serving (try Xochitl brand)
1. In a medium skillet, heat oil until shimmering. Add pistachios and cook, stirring until lightly toasted, about 3 minutes. Using a slotted spoon, transfer pistachios to paper towels to drain; reserve oil in the skillet. Season pistachios with salt.
2. Scoop avocados into a medium bowl; coarsely mash with a masher or whisk.
3. Stir in onion, jalapeños, lime juice, chopped cilantro, and all but 2 tbsp of the pistachios; season with salt.
4. Scrape guacamole into a serving bowl; drizzle some reserved oil on top. Garnish with cilantro leaves and remaining pistachios. Serve with tortilla chips.