It was the name that attracted me to this sauce. Any recipe called Magic Green Sauce gets my attention. The magic, of course, is that it takes such a short time to make, includes so few ingredients, and tastes so doggone good.
I first read about Magic Green Sauce from the blogger over at Pinch of Yum. She has a tendency to get excited about new recipes, so I take that into consideration before trying a Yum recipe. But this one looked promising from the git go. With ingredients like avocado, parsley, jalapeno, garlic, lime, and pistachios, it sounded much like guacamole with nuts, minus the tomatoes.
Now that I’ve made Magic Green Sauce several times, I apologize to the gal at Pinch of Yum. I have to admit her enthusiasm was well warranted. This green stuff truly works magic on salads, chips, crackers, sandwiches, meat, chicken, chops, pasta, and veggies—grilled or raw.
This is what I call a dump recipe; that is, you dump everything into one container and give it a whirl. Thin the mixture a bit with water or oil for use as a salad dressing. Below is the original recipe. I prefer cutting the parsley/cilantro back to 3/4 cup and reducing the salt to 1/2 teaspoon. Some food bloggers suggest adding a bit of sour cream or yogurt. Feel free to experiment and enjoy the magic!
Magic Green Sauce
- 1 avocado, pitted and chopped
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two if you prefer more limey-ness)
- ½ cup water
- ½ cup olive oil
- 1 tsp. salt (add more later, if desired)
- ½ cup pistachios (you can sub other nuts, but pistachios are best)
- Pulse all ingredients, except the pistachios, in a food processor until incorporated.
- Add nuts and pulse until mostly smooth. (It depends on what consistency you want.)
- Serve as a dip, topping, spread, or sauce. Add additional water, or oil, to thin the sauce for use as a dressing or marinade. Recipe makes about 2 cups.