I love this sauce – its is great as a side to main meals, on salads or used as a dip. Simply adding more water will make it thinner to use as a drizzle dressing or marinade. It will keep in the fridge for a week, and you can substitute the pistachios for pecan or walnuts if you prefer. The recipe is from tasteofyum website
- 1 avocado
- 1 cup packed parsley and coriander leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- ½ cup water
- ½ cup olive oil
- 1 teaspoon salt
- ½ cup pistachios (you can sub other nuts – see notes)
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).