From: 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 Tbsp. extra virgin olive oil 1 Tbsp. fresh lime juice ½ tsp. coarse salt ¼ tsp. black pepper Garnishes: ¼ cup pistachios, crushed or finely chopped as desired, cilantro sprigs as desired, lime wedges as desired, tortilla chips Lightly toast pistachios. Finely chop or process in a ...

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