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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.