Menu
Entertaining / Gluten Free / Snacks / Appetizers / Starters

Easy Avocado Pistachio Pate

Avocado, cream cheese and feta combine with spring onions, lemon and pistachio nuts to bring this Avocado Pistachio Pate to life. The perfect snack to make when avocados are in season. It is creamy, delicious and made in under 10 minutes. All the ingredients are simply blended together in a food processor. Serve this pate on its own with crackers or as part of a grazing platter alongside other snack items like smoked salmon, prawns, tomatoes, for effortless entertaining.

The Avocado Pistachio Pate is on a platter with crackers and a glass of wine in the background.
A delicious and easy snack to make for entertaining that looks pretty on the plate.

This recipe makes 2 cups of pate which can be set in one large mould or as I have suggested, in 2 x 1 cup capacity moulds/bowls.

The pate is made up of only 7 ingredients that are readily available. They are all added to a food processor and blended to a smooth consistency. The mixture is then placed into two small bowls or moulds lined with cling wrap and refrigerated for 4 hours to set (or even overnight). A very quick and easy process. The pate is delicious on its own served with crackers, crostini or pita chips. It can also be served on a grazing platter alongside other items such as smoked salmon, prawns, tomatoes and even crudities (carrot and cucumber sticks) making this pate perfect for entertaining family and friends.

The platter with the Avocado Pistachio Pate is in on a table with crackers on a plate behind it.
Great for both casual and more formal gatherings.

This recipe comes from my mother who has been making this for family get-togethers for years. She lives in a part of New Zealand where avocados are grown and obtained this recipe from one of the growers there. I have tweaked the original recipe to include feta cheese as it works so well with avocado and I love the saltiness it adds. If you don’t like feta, you can just add more of the cream cheese. I have also increased the amount of spring onions and pistachios used in the recipe as they add great flavour. The pistachios add great crunch and texture to this otherwise creamy pate. For garnishing, I like to sprinkle extra chopped spring onions and pistachios around the pate when I serve it (see photos).

Let’s take a look at the ingredients needed to make this recipe.

A cracker with some of the pate is being held with the Avocado Pistachio Pate in the background.
A delicious creamy pate for effortless entertaining.

Ingredients to make the Avocado Pistachio Pate

  • Avocado – this recipe uses approximately 3 avocados
  • Cream Cheese – make sure to bring the cream cheese to room temperature as it is much easier to blend. I use full-fat cream cheese
  • Feta cheese – I use either Danish feta or a creamy style feta. You can leave the feta out and just use more of the cream cheese if you are not a feta fan
  • Spring Onions – Use both the white and green parts for this recipe
  • Lemon or Lime Juice – use whichever you prefer
  • Chilli powder – the Chilli powder is very subtle. It can be left out if you prefer
  • Pistachio Nuts – use unsalted nuts for this recipe. I use a mini blender to crush them.

Here are some photos showing the steps on how to make it.

Looking down into the food processor bowl with the blended avocado mixture showing how smooth it is.
All the ingredients (excluding the pistachios) are blended to a smooth consistency. So simple and quick.
The chopped pistachio nuts are in a small bowl that has been lined with cling wrap.
The crushed pistachios are added to a small bowl that has been lined with cling wrap.
The avocado pate is in the small bowl that has been lined with cling wrap.
The creamy avocado mix is spooned over the top of the pistachio nuts to fill the bowl.
This shows both small bowls now filled with the avocado pate and covered in cling wrap. The bowls are now ready to be placed in the fridge.
There is enough pate to make two small bowls. Here you can see the overlap of cling wrap is now folded over the top to cover and seal the pate. It is now refrigerated for at least 4 hours or overnight. Once it has set, a plate is placed over the top of the bowl (unfold the cling wrap first) and inverted. Carefully lift off the bowl and peel away the cling wrap to leave you with the set mound of Pate.
Looking down onto the table with the Avocado Pistachio Pate, crackers and wine on it.
Garnish with pistachios and extra spring onions.
The pate is being eaten. A cracker is spread with pate and being held by the platter with a spreading knife beside it.

Easy Avocado Pistachio Pate

Avocado, cream cheese and feta combine with spring onions, lemon and pistachio nuts to bring this Avocado Pistachio Pate to life. The perfect snack to make when avocados are in season. It is creamy, delicious and made in under 10 minutes. All the ingredients are simply blended together in a food processor. Serve this pate on its own with crackers or as part of a grazing platter alongside other snack items like smoked salmon, prawns, tomatoes, for effortless entertaining.
Prep Time: 10 minutes
Course: Appetizer, Nibbles, Snack
Cuisine: Australian, New Zealand
Keyword: avocado, avocado dip, avocado pistachio dip, avocado pistachio pate, avocado recipes, dip recipe, nibbles, snack
Servings: 12
Calories: 94kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • food processor
  • 2 small bowls or moulds (1 cup capacity) – this recipe makes two cups

Ingredients

  • 1.5 c mashed avocado (approximately 3 avocados)
  • 100 g cream cheese room temperature
  • 25 g feta cheese
  • 3/4 c chopped spring onions white and green parts (approx 4 spring onions)
  • 2 tsp lemon or lime juice
  • 1/4 tsp chilli powder
  • 4 tbsp finely chopped pistachios unsalted
  • salt and pepper to season
  • extra spring onions for garnishing finely chopped

Instructions

  • Line two bowls or moulds with a piece of cling wrap allowing an overhang.
  • Add the first five ingredients (avocado, cream cheese, feta, spring onions, juice and chilli powder) to the bowl of a food processor and blend until smooth. Season to taste with salt and pepper.
  • Sprinkle a tablespoon of chopped pistachios into each bowl/mould to cover the bottom. Reserve the remaining two tablespoons of nuts for garnishing.
  • Carefully spoon the avocado mixture over the nuts and fill each bowl/mould. Smooth out the top and cover each mould with the cling wrap overhang. Refrigerate for at least 4 hours or until set (see note 1). This can be made a day ahead and refrigerated overnight.
  • Unwrap moulds and invert onto a serving plate. Garnish with remaining pistachios and extra finely chopped spring onions scattered around the plate. Serve with crackers or as part of a grazing platter. See notes for suggestions.

Notes

Note 1: If you are making this in one large mould, it will take longer to set.
If you are not a fan of feta, just add 25g more of cream cheese.
Serving Suggestions:
Serve with crackers, crostini or toasted pita bread triangles. My mother often puts out potato crisps and barbecue flavoured rice crackers for the children.
Can also be served as part of a grazing platter or board with other items such as cold or hot smoked salmon, prawns, tomatoes or crudities.
Leftover pate is delicious served on toast just like smashed avocado.

Nutrition

Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

No Comments

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares