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 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 or dairy-free 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.