5 Minute Magic Green Sauce

avocado, cilantro, lime, pistachio dip, sauce, spread, dressing

This recipe originally comes from Pinch of Yum, and it instantly became one of my favorite easy dips/sauces.

What makes it magic? It’s easy, it’s healthy, it’s versatile, it’s delicious!

Use it as a veggie or cracker dip. Smear it on just-cooked fish, chicken, or burgers. Use the thinner version to drizzle over fresh tomatoes, or roasted vegetables. I bet it would be amazing blended into twice-baked potatoes — or twice-baked cauliflower!

 

There’s a lot of flexibility here. Play around with ingredients to make it your own. I have!

The original recipe includes jalapeno. Spice wimp that I am, I leave that out. Also, I like to add a little sour cream or yogurt, to round out the flavor and add a little body. But that’s optional, for the dairy-free.

Note: You can make this a low-FODMAP sauce by leaving out the garlic, and substituting garlic-infused olive oil for half of the oil.

5-minute magic green sauce recipe (my version)

1 avocado
1 cup packed herbs: I used mostly parsley, about a third cilantro, and also some basil and/or dill
2 cloves garlic (or see FODMAP note above)
juice of half a lime
1/4 cup water (optional; omit if you want a thick dip)
1/4 cup olive oil
1/2 to 1 teaspoon salt
½ cup shelled pistachios or slivered or sliced almonds
optional – 2 T. sour cream or Greek yogurt

Pulse all ingredients in a food processor until smooth. Refrigerate till ready to use.

Serve as a dip or spread. Thin it out with water, vinegar, or buttermilk to make it more pourable.

Keeps for a few days in the fridge. The acid in the lime juice and dairy keep the avocado from turning brown.

magic green sauce; recipe by pinch of yum

Jana

2 comments

    1. I haven’t tried freezing it. It might suffer a little in texture or color. You would definitely want to put it in a baggie & get all the air out, to keep it from turning brown. Magic brown sauce just isn’t the same!

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