Avocado and Pistachio Pate

INGREDIENTS
1½ cups mashed avocado (2 medium)
125g packaged cream cheese
2 green onions, chopped finely
1 clove garlic, crushed
1 teaspoon lemon juice
¼ teaspoon chilli powder
2 tablespoons finely chopped pistachios
1 teaspoon finely chopped fresh flat-leaf parsley

METHOD
Blend or process avocado, cheese, onion, garlic, juice and chilli until smooth.
Line two 1-cup (250ml) moulds with plastic wrap.
Sprinkle nuts into base of each mould.
Pour in avocado mixture, cover.
Refrigerate about 3 hours or until set.
Turn out of moulds, sprinkle with parsley.
Serve with herb toasts.

SERVINGS
Makes 2 cups

COMMENTS
Best made on day of serving

SOURCE
AWW Bites