Lime juice does not prevent avocado flesh from oxidizing; it only slows down the process. Immersing the avocado flesh in ice water, however, keeps away the oxygen and prevents browning.
Mezcal Cured Salmon with Cream Cheese, Trout Roe & Sal de Gusanos
Guacamole is often embellished upon with interesting garnishes but pistachios just might make the most interesting one yet. My favorite flavor is crunchy and the roasted pistachios add a second version of this beyond the ubiquitous tortilla chip. This guacamole is minimal and meant to focus on the unique flavor combination.
Guacamole with Pistachios
½ cup olive oil
½ cup hulled pistachio seeds
kosher salt, as needed
1 small white onion
1 bunch cilantro
3 ripe Hass avocados
Heat the olive oil in a sauté pan or skillet. Add the pistachios and lightly toast them for 2 minutes. Remove the pistachios from the oil and drain them on a plate lined with paper towels. Season them with salt. Reserve the oil and allow to cool at room temperature.
Peel and mince the onion. You only need a ¼ cup of minced onion, so you may need to reserve some for another use. Place the minced onion in a basket strainer and rinse under cold running water for several minutes. Drain the onions and set aside.
Pick about 70 of the best leaves you can form the cilantro bunch. Leave half of them whole and just barely chop the other half.
Cut the top off of the jalapeños and cut them into quarters. Lay each quarter flat and cut away the seeds and white veins. Mince the jalapeños and set aside.
Cut open the avocados and remove their pits. Scoop the flesh out of the avocados and into a bowl using a spoon. Mash the avocados with either a small potato masher or even a whisk. Make sure the avocado still retains its texture.
Juice the limes and pour it over the guacamole. Add ¾ of the pistachios to the bowl, along with the minced onion, chopped cilantro and minced jalapeño. Season the mixture with salt and gently fold the mixture together.
Transfer the guacamole to a serving bowl and garnish with the whole cilantro leaves and remaining pistachios. Drizzle the guacamole with a teaspoon of the reserved olive oil that was used to toast the pistachios. Serve the guacamole with tortilla chips.