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 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 overprocess; the mixture should have a slightly coarse texture.

Transfer the dip to a serving dish. Sprinkle surface with crushed pistachios. Garnish with cilantro sprigs and lime wedges. Serve with tortilla chips.