Posted: November 25 2010 in Dips & SpreadsRecipes

2 California avocados, about 1 pound
½ cup finely crumbled, chilled, fresh white goat cheese or Feta cheese
¼ cup chopped, fresh cilantro
2 tbsp chopped, toasted pistachio nuts
¼ tsp (or to taste) crushed, red pepper flakes
2 large cloves garlic, finely chopped
juice of 1/2 lemon

Coarsely mash (Do not puree) avocados. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.