So, my last post was about our insane May craziness. I bought bread to make the Coupetade (French Toast Bread Pudding), Little Man and I made peanut butter fudge for Food Revolution Day, and the asparagus is still sitting in my fridge for the Asparagus Soup. I planned on taking my avocado on a trip to share with a friend but discovered (before we left) that she doesn't like avocado, so I left it at home. I bought walnut oil because I couldn't find pistachio oil but finally decided to make my own pistachio oil.
You would think a recipe with 4 ingredients would be the easiest thing in the world, and once I had all of the ingredients it was. All that was required for this recipe was an avocado, lemon juice to keep the avocado from turning brown, pistachio oil, and sea salt. I think I procrastinated on this a little bit because I wasn't sure how you were supposed to actually eat it. I also knew that my hubs would not eat it. He did try the oil with the pita chips though. :)
I made the pistachio oil by shelling the pistachios, spinning them in the food processor, warming up olive oil, adding that to the pistachios and then spinning it in the food processor again. I then strained it into a small mason jar.
After adding a splash of lemon juice to the avocado I filled the hollow with pistachio oil and served it with pita chips. I had half and my adventurous daughter ate half. She just got braces though so she ate her half sans pita chips. I really, really liked this a lot and I am glad that I took the time to make the pistachio oil. I am guessing walnut would have been ok as well but I do actually like pistachios more that walnuts (walnuts in brownies = yuck).
If you are recipe-challenged this is a good one to try. Don't forget to check out the LYL to see how other French Friday's with Dorie cooks liked this tasty treat!