This pear guacamole with pistachios has just a little sweetness plus a hint of smoke from the toasted nuts. It’s a delicious way to eat more healthy fats!
Avocados are a great food to incorporate into your diet. They’re packed with monounsaturated fat (or “healthy” fat), vitamins, potassium, and a bunch of other nutrients! They can also reduce inflammation, lower cholesterol, and even help you lose weight.
Talk about a superfood!
I certainly appreciate all the health benefits of this rich fruit. But if I’m being honest, the real reason I eat them so often is because they’re simply delicious.
In fact, this pear guacamole with pistachios is one of my favorite ways to incorporate avocados into my weekly menu! The bit of sweetness from the pear and the hint of smokiness from the toasted nuts compliment the guacamole so well.
If you’re looking for a new way to enjoy avocados, definitely give this 10-minute guacamole a try!
How to make pear guacamole with pistachios
When you need to whip up a quick snack, appetizer, or healthy dip, this guacamole can be ready in just a few simple steps!
Step 1: Halve the avocados, then use a spoon to scoop the flesh into a large bowl.
Step 2: Mash the avocado with a fork or potato masher.
Step 3: Stir in the lime juice.
Step 4: Add the pickled jalapeños, minced garlic, salt, coriander, and chopped cilantro. Mix until well-combined.
Step 5: Stir in the diced pear and half of the chopped pistachios, then season with pepper to taste.
Step 6: Garnish with the remaining pistachios and cilantro.
Your sweet and smoky guacamole is ready to enjoy!
Variations for this recipe
There are a few different ways you can play with the flavors of this dish.
First, feel free to swap out the pistachios for toasted almonds, pecans, or any other kind of nut. Toasted seeds like pine nuts or pepitas would be a great option as well!
Next, if you can’t find pickled jalapeños, you could use finely minced fresh jalapeño instead. Or, for something milder, try a green bell pepper. Pretty much any pepper will work in this recipe.
Don’t like cilantro? Use parsley instead!
And finally, if you don’t have any pears, you could substitute another soft fruit with a mild taste. Apples or peaches could be delicious alternatives.
Feel free to have some fun with this dish!
How to serve your guacamole
Guacamole is a very versatile ingredient. From snacks to meals, there are so many different ways to enjoy this dish!
For a low carb snack, serve it as a dip with vegetables like carrots, celery, jicama, or bell peppers. If you can afford the carbs, you could dip some whole-grain tortilla chips as well.
Of course, it’s always fantastic on top of a Mexican-inspired dish like my barley salad with black beans, avocado, and corn or tex-mex burrito bowl. You could even enjoy it with a Mexican microwave egg scramble!
And if you’re in the mood for something simple, you could simply scoop some guacamole on top of black beans or avocado toast.
To be honest, this recipe is so tasty, you could just eat it right off a spoon!
This recipe is for 8 servings of guacamole. If you find yourself with leftovers, you can store them covered in the refrigerator for 3-4 days.
Keep in mind that avocado can start to turn dark brown or black after being exposed to air. It doesn’t change the taste or the quality, but it doesn’t look very appetizing.
There are a few ways you can try to avoid oxidation. One option is to place saran wrap directly on the guacamole so that it is not exposed to any air.
Another is to sprinkle some lime juice on top, which helps keep the guacamole fresh. Lastly, keep one or two of the avocado pits and put them in the guacamole before covering it. The pits can prevent over-ripening.
Other delicious avocado recipes
Can’t get enough avocado? Me neither! There are so many ways I love to incorporate this delicious and healthy ingredient. Here are a few of my favorite recipes I know you’ll love:
When you’ve tried this guacamole, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Pear Guacamole with Pistachios
- 2 large ripe avocados
- juice from 1 small lime
- 1 teaspoon pickled jalapeños (chopped)
- 2 cloves garlic (minced)
- ¼ teaspoon kosher salt
- ½ teaspoon ground coriander
- 2 tablespoons cilantro or parsley (chopped – plus more for garnish)
- 1 small pear (cored and finely diced)
- freshly ground black pepper
- 3 tablespoons pistachios (toasted and chopped)
- Halve the avocados, then use a spoon to scoop the flesh into a large bowl.
- Mash the avocado with a fork or potato masher.
- Stir in the lime juice.
- Add the pickled jalapeños, minced garlic, salt, coriander, and chopped cilantro. Mix until well-combined.
- Stir in the diced pear and half of the chopped pistachios, then season with pepper to taste.
- Garnish with the remaining pistachios and cilantro.