TOM LEONARD’S GUACAMOLE WITH ROASTED CALIFORNIA PISTACHIOS
Tom Leonard’s sells pistachio nuts from family farms in California’s San Joaquin Valley that are naturally tree opened, freshly roasted, and seasoned with sea salt. Adding them to guacamole lends a great flavor and crunch to a SoCal staple.
Ingredients
- 4 cloves Garlic, minced
- Juice of 2 Lime
- 1/4 cup Onions, minced
- 3/4 cup Cilantro Leaves, rinsed, loosely packed
- 3 Avocados
- 2 Plum Tomatoes, rough chopped
- 2 Jalapeno, minced (stems, seeds and inner ribs removed)
- 1/2 cup Pistachios, hulled, roughly chopped, roasted lightly
- Kosher Salt, as needed
Directions
- Mince Garlic, onion, and Jalapeño
- Rough cut tomatoes and pistachios
- Cut open the length of avocado from the stem and cube in the ½ shell. Scoop out avocado into a bowl with a serving spoon and immediately squeeze fully the lime juice. Add minced items and then the tomato and rough chopped pistachios Mix carefully and let marry for 20-30 minutes, adjust seasoning with salt. Keep refrigerated but only for 1- 2 days maximum
Serve with Tom Leonard’s tortilla chips