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FFwD: Anne Le Blanc’s Pistachio Avocado (and a Toasted Pistachio Oil Recipe)

French Friday's with Dorie: Anne Le Blanc's Pistachio Avocado

This is a French Fridays on a Saturday — mainly because I didn’t even manage to make this until Friday night for dinner. This is probably one of the simplest recipes so far for FFwD. Basically, you slice an avocado in half, peel and remove the pit, drizzle with some lemon juice and salt, then add some pistachio oil. The hardest task will be finding pistachio oil. I’m sure I could have found some in Portland, but one of the FFwD members (one wet foot – thanks!) posted a link to making your own pistachio oil from Food and Wine magazine. Intrigued, I did exactly that.

The pistachio oil is so amazing! Like, just-use-a-spoon-to-eat-it amazing! I can’t wait to drizzle this over all manner of things in the coming weeks (it will keep for two weeks in the refrigerator). For this meal, I followed the bonne idée to the side of the recipe and served the avocado halves with lemon grilled chicken, and also some roasted asparagus.

The pistachio oil recipe is below, as are my photos. And here’s a link to everyone’s Pistachio Avocados.

French Friday's with Dorie: Anne Le Blanc's Pistachio Avocado

French Friday's with Dorie: Anne Le Blanc's Pistachio Avocado

French Friday's with Dorie: Anne Le Blanc's Pistachio Avocado

French Friday's with Dorie: Anne Le Blanc's Pistachio Avocado

French Friday's with Dorie: Anne Le Blanc's Pistachio Avocado

Toasted Pistachio Oil
Adapted from Food and Wine Magazine
1/4 salted Pistachios, shelled
3/4 cup Olive Oil
1/2 tsp Kosher Salt

Preheat the oven to 350 degrees F. Toast the pistachios for about 4 minutes, or until fragrant. Let cool. Transfer to a food processor or blender and finely grind. In a small saucepan, warm the olive oil over moderate heat. Add the oil to the nuts and process until blended. Pour into a jar, stir in the salt and let stand overnight at room temperature. Refrigerate for up to two weeks, stirring well before each use.

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8 comments to FFwD: Anne Le Blanc’s Pistachio Avocado (and a Toasted Pistachio Oil Recipe)

  • nana

    That is one fantastic looking meal. I love that last photo, it brings it all together beautifully. Have a
    wonderful weekend.

  • Love that first picture!
    The homemade pistachio oil was the best part of this week’s adventure for me. So good.

  • Everything looks delicious! And the homemade pistachio oil was a treat, wasn’t it?

  • Yum yum. I made this hurriedly on Friday afternoon. Took two shots and ate it immediately because it looked so good. And it was THAT good.

  • Oh man – your photos look amazing!!!! I would like to sit down and dig into that entire plate. I also went the homemade route and ground the nuts pretty finely. Next time I will leave them a bit larger and enjoy the texture. And there will be a next time for that oil – it was fab !

  • I completely missed the bonne idee, but what a great looking meal. I served avocado halves as a starter, though an entire half was very indulgent. I’m loving the leftover homemade pistachio oil. I’ve just been using it on salads, but I think I have to start drizzling it over everything…

  • mlb

    nana: Thanks! It definitely was a delicious meal!

    Teresa: Thank you. And I think I am indebted to you forever for posting that pistachio oil recipe! :)

    Cher: Thanks! And yep. Definitely!

    ayu: I don’t blame you. Ridiculously good!

    Tricia: Thanks! :)

    Betsy: Drizzle in on everything. We had it on some salmon last night (good fat on top of good fat, yay!) and I’m using up the rest Friday w/ some chicken tagine, I think :)

  • That looks awesome! I wish I could have nuts in the house, I love pistachios!

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