Name: Recipe "Pistachio Guacamole"
Prep time: 10 min
Total time: 10 min
Ingredients: 3 avocados; 0.33 cup red onion (finely chopped); 3 tbsp chives (freshly chopped); 2 tsp jalapeño (finely chopped); 1 tbsp lime juice (fresh); 1 tbsp lemon juice (fresh); 0.5 cup pistachios (chopped shelled); salt and freshly cracked black pepper; tortilla chips

Since dairy-free is on the menu, Guacamole, Edamame Guacamole, or Grilled Guacamole fit right alongside it.

My Go-To Game Day Dip: Pistachio Guacamole

I’ve always loved guacamole, but adding roasted pistachios takes it to another level. The first time I made this version was during a football marathon at home. By the fourth game, I needed a break from the TV, so I headed to the kitchen. I mashed ripe avocados with lime and lemon juice, folded in crunchy pistachios, and tasted it right there. My husband Josh couldn’t try it because of his pistachio allergy, so I confess: I ate nearly the whole bowl. Our youngest, Caleb, snuck a few bites, but this dip was mine.

Why You’ll Love This Easy Guacamole Recipe

Crunchy pistachios contrast beautifully with creamy avocado.
Ready in under 10 minutes with no cooking required.
A wholesome, satisfying dip ideal for game day or any gathering.

Key Ingredients for Perfect Pistachio Guacamole

Avocados – Choose ripe avocados that yield to gentle pressure. They provide the creamy base. Hass avocados are ideal for their rich flavor and texture.
Pistachios – Use roasted salted pistachios for best flavor. Shelled ones save time. If using raw, toast them lightly and add extra salt.
Citrus juice – A mix of lime and lemon brightens the dip and helps prevent browning. Fresh-squeezed is best.

Kitchen Tools for Pistachio Guacamole

Large mixing bowl
Fork or potato masher
Cutting board and chef’s knife
Citrus juicer (optional, but helpful)

Tips for Making the Best Pistachio Guacamole

For the best texture, mash the avocado to your preferred consistency. I like leaving some chunks for a rustic feel. Add the lime and lemon juice right after mashing to slow browning. Taste and season with salt and pepper carefully; pistachios can be salty, so start with a light hand.

Pistachio Guacamole Variations to Try

You can customize this guacamole in many ways. Stir in a diced tomato for extra freshness, or swap the pistachios for toasted pepitas for a different crunch. If you like heat, add an extra jalapeño or a pinch of cayenne. For a tangy twist, fold in some crumbled cotija cheese or a spoonful of salsa verde.

What to Serve with Pistachio Guacamole

Serve this guacamole with crunchy tortilla chips for a classic snack. It also works well as a topping for tacos, grilled chicken, or even scrambled eggs. For a lighter option, offer cucumber slices or bell pepper strips for dipping.

How to Store Leftover Pistachio Guacamole

Store leftover guacamole in an airtight container with plastic wrap pressed directly onto the surface to minimize browning. It will keep for up to a day in the refrigerator, though the color may darken slightly. Give it a stir before serving.

Pistachio Guacamole FAQs

Can I substitute the pistachios with another nut?

Yes, walnuts or pecans work, but pistachios offer a unique color and mild sweetness. Toast the nuts lightly before adding for extra flavor.

How can I keep the guacamole from turning brown?

The acid from lime and lemon juice helps slow browning. Press plastic wrap directly onto the surface before refrigerating, or store with an avocado pit placed in the center. Avoid exposing it to air for long.

Can I make this guacamole ahead of time?

Yes, you can make it up to a day ahead. Cover tightly and refrigerate. Stir well before serving, and know that the top may darken slightly but it’s still safe to eat.

Are roasted or raw pistachios better?

Roasted salted pistachios add more flavor and crunch. If using raw pistachios, toast them in a dry skillet over medium heat for a few minutes until fragrant, then cool before adding. Adjust salt accordingly.

Recipe

Pistachio Guacamole

This fresh and simple Pistachio Guacamole is my favorite! Serve as an appetizer, snack, or along side any meal!

easyVegan

10 min

Prep Time

10 min

Total Time

Servings

Appetizer

Course

Mexican

Cuisine

185 kcal

Calories

Ingredients

Servings

3 avocados
0.33 cup red onion, finely chopped
3 tbsp chives, freshly chopped
2 tsp jalapeño, finely chopped
1 tbsp lime juice, fresh

1 tbsp lemon juice, fresh
0.5 cup pistachios, chopped shelled
salt and freshly cracked black pepper
tortilla chips

Instructions

1
Cut the avocados in half lengthwise. Remove the pits from the avocados. Squeeze the avocado flesh into a medium bowl and discard the skins. Add the onion, chives, jalapeño, lime juice, and lemon juice. Mash with a fork, leaving some avocado chunks. Stir in the pistachios and season with salt and pepper. Serve immediately with tortilla chips.

Nutrition (per serving)

185kcal

Calorie breakdown

Protein14%27 kcal

Fat63%125 kcal

Carbohydrates23%46 kcal

How this was calculated — 9 of 9 ingredients matched

avocadosAvocados, raw, Florida4 kcal

red onionOnions, red, raw35 kcal

chivesChives, raw14 kcal

jalapeñoPeppers, jalapeno, raw3 kcal

lime juiceLime juice, raw4 kcal

lemon juiceLemon juice, raw3 kcal

pistachiosNuts, pistachio nuts, raw672 kcal

salt and freshly cracked black pepperPepper, banana, raw0 kcal

tortilla chipsTortilla chips, yellow, plain, salted5 kcal

Serving size ≈ 72 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dairy-free, dairyFree, gluten-free, glutenFree, No-Cook, spicy, vegan, vegetarian

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