Avocado pate with parsely and pistachios

Light, creamy and packed full of flavour, this gorgeous avocado pate is beautiful spread on crackers and served as part of a tasting plate for afternoon tea or nibbles to accompany a glass of wine.

  • 15 mins preparation
  • Serves 6
  • Print


Avocado pate with parsely and pistachios
  • 4 ripe avocados, stone removed, peeled
  • 500 gram cream cheese, at room temperature, chopped
  • 2 tablespoon finely chopped green onions
  • 1 tablespoon lemon juice
  • 2 clove garlic, finely chopped
  • 1/2 tablespoon chilli powder
  • 1/4 cup chopped parsley
  • 2 tablespoon chopped pistachios
  • kalamata olives, cherry tomatoes and tortilla chips, to serve


Avocado pate with parsely and pistachios
  • 1
    Line a 10 x 20cm loaf pan or terrine mould with 3 layers of baking paper, extending 5cm above the long sides. Brush top sheet with oil.
  • 2
    Process avocados and cream cheese in a food processor until smooth.
  • 3
    Add green onions, lemon juice, garlic and chilli. Process again until well combined. Season to taste.
  • 4
    Transfer mixture to prepared pan and level-off top. Press a piece of plastic wrap onto the surface and chill for at least 6 hours, or overnight.
  • 5
    Remove plastic wrap and unmould onto a platter, removing all paper.
  • 6
    Combine parsley and pistachios in a small bowl and sprinkle over the pate. Serve with olives, tomatoes and tortilla chips.


To make tortilla chips, cut 4 large tortillas into wedges and arrange on a baking tray. Brush with olive oil and bake in a moderate oven, 180°C, 8-10 minutes, until golden and crisp.

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