January 9 2019 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Avocado sauce
This avocado sauce with crunchy pistachio nuts is a wonderful all-round sauce that can be used as a dip or dressing for tons of tasty dishes. Perfect for grilled meat, vegetables, fish or poultry.
USMetric
servingservings
Ingredients
- 7 oz. 200 g avocado, fleshavocados, flesh
- 1⁄3 cup (1⁄5 oz.) 80 ml (5.5 g) fresh parsley, or fresh cilantro, coarsely chopped
- 2 tbsp 2 tbsp water
- 3 tbsp 3 tbsp lime juice
- 1 1 garlic clovegarlic cloves
- 1 1 green chili pepper, stem removed, sliced lengthwise and seededgreen chili peppers, stem removed, sliced lengthwise and seeded (optional)
- ½ tsp ½ tsp salt
- 1⁄3 cup 80 ml olive oil, or avocado oil
- 1 oz. (32⁄3 tbsp) 28 g (55 ml) pistachio nuts, the kernels, dry roasted, unsalted
- salt and ground black pepper
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Making low carb simple
Instructions
- Add to the avocado flesh, parsley or cilantro, water, lime juice, garlic, green chili pepper, and salt to a blender or food processor bowl. Blend until smooth.
- Add the oil and pistachio kernels. Lightly blend/pulse to create a chunky texture. If the sauce needs thinning, add a bit of oil or water. Salt and pepper to taste.
Tips
Store the sauce for 3-4 days in the refrigerator.
You can use it as a dip or dressing for a wide variety of dishes – grilled meat, vegetables, fish or poultry. If you need some more inspiration, check out our Baked eggplant with chorizo – a match made in heaven!
Thanks
Irene
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You can use whichever you prefer. If you use salted, test the recipe before adding the salt.