By: Chef Robert Del Grande


  • 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