Guacamole with Pistachios

• 2 tablespoons extra-virgin olive oil
• 1/2 cup unsalted shelled pistachios, coarsely chopped
• Kosher salt
• 3 Hass avocados, halved and pitted
• 1/4 cup minced white onion, rinsed and blotted dry
• 2 jalapenos, seeded and minced
• 2 tablespoons fresh lime juice
• 1/2 cup chopped cilantro, plus more for garnish
• Tortilla chips, for serving

1. In a medium skillet, heat the olive oil until shimmering.
2. Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes.
3. Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.
4. Season the pistachios with salt.
5. Scoop the avocados into a medium bowl and coarsely mash with a fork.
6. Stir in the onion, jalapenos, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt.
7. Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top.
8. Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.

extravirgin olive oil, pistachios, kosher salt, avocados, white onion, jalapenos, lime juice, cilantro, tortilla chips

Taken from www.foodandwine.com/recipes/guacamole-pistachios (may not work)