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5 Minute Magic Green Sauce

Americanhard4 servings
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5 Minute Magic Green Sauce

Ingredients

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  • Author:Pinch of Yum
  • Total Time:10 minutes
  • Yield:makes about 2 cup s (8 servings) - serving size 1/4 cup
  • avocado
  • cup packedparsley and cilantro leaves(combined)
  • jalapeno, ribs and seeds removed
  • clove sgarlic
  • juice ofonelime(ortwo- get lots of limey goodness in there!)
  • 1/2 cup water
  • 1/2 cup olive oil
  • teaspoon salt
  • 1/2 cup pistachios(you can sub other nuts - see FAQs)
  • Pulse all ingredients - except pistachios - in a food processor until incorporated.
  • Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  • Serve as a dip, spread, or sauce - or add additional water or oil to thin the sauce for use as a dressing or a marinade.
  • Prep Time:5 mins
  • Cook Time:5 mins
  • Category:Sauce
  • Method:Blend
  • Cuisine:American
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  • Lauren M“I have to be true to The Food Feelings.” I’m laughing pretty hard over here.Yes, Lindsay- you do have a lot of favorite foods. And that’s why I keep coming back!! What’s a great recipe without some enthusiastic cheerleading to get all of your lovely readers whipping up a batch of something? DON’T STOP CHEERLEADING! 🙂04/16/15 @ 8:51 amReplyLindsayhahaa - can’t stop won’t stop! although maybe I could come up with a new word besides “favorite”… 😉04/16/15 @ 9:05 amReplyMimi batchoFabulous, will work05/03/15 @ 4:22 pmReplyFoto BugilI like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!07/25/17 @ 10:51 pmReplyPunit @ Bariatric SurgeryIt’s really great08/04/17 @ 1:54 amReplySamWhat is the shelf life?05/23/19 @ 10:54 pmReplymegDon’t worry about it. I ate the entire batch in less than 24 hours by myself. Try it on a feta omelette! Less than 8 hours after finishing, I’m off to buy pistachios. Walnuts were great, tho. I have second batch in the blender.04/26/20 @ 6:26 pmReplyaycupHi, This would make a really good green hummus too. Chickpeas.01/06/22 @ 1:58 amReplyParkobilityHello i already tried to make them this is very delicious12/25/22 @ 6:33 amReplyMarySam - after making a batch, I’ll put half in the freezer. That way I always have it available.Freezes well.12/16/23 @ 8:46 amReplyCourtneyI couldn’t agree more! I find it endearing…and ultimately what keeps me reading. Because why would I want to read a blogger who doesn’t LOVE all of her food?Question - I am one of those cilantro haters…think this would still be okay with, say, a little more parsley and absolutely NO cilantro?04/16/15 @ 11:40 amReplyLindsayYep! I do. Also, basil could be good - I mean it would be a different flavor, for sure, but I see this recipe as sort of a blank can vas for all the delicious things in your fridge. 🙂04/18/15 @ 3:01 pmReplyCourtneyJust wanted to update this for all the other cilantro-haters out there to say I made it with just parsley and it’s still AMAZING. YUM!04/20/15 @ 2:30 pmReplyKristin @ Pinch of YumGreat feedback, Courtney. Thanks!04/21/15 @ 7:22 amSUZANNEI too, can not eat cilantro. The minute it hits my tongue, I gag. I hadn’t eaten cilantro until I moved from Ohio to California many, many years ago. Ina Garten and I are in accord. Don’t let cilantro enter my house.:)09/29/17 @ 3:16 pmgf salty foodieThank you pinch of yum! Great inspiration. I worked with what I had at home…I added some basil in addition to the cilantro and flat parsley.I used 1/2 roasted pistachios and 1/2 raw cashews.Extra lime, extra jalapeno, and some extra hot red mushroom pepper.It was bitter but I think was too liberal with stems from the herbs. Added some extra salt and a dash of agave, and a splash of fresh lemon juice.YUM09/04/20 @ 3:19 pmReplyEman @ Pinch of YumGlad you enjoyed this!09/08/20 @ 9:39 amKim d.Can also use kale, tastes great this way!01/08/16 @ 4:22 pmReplyChuckBefore you kick cilantro to the curb think about the taste you are leaving behind. I do not like the smell of cilantro but once it is incorporated into a dish all that changes. I like it.01/17/17 @ 8:20 amReplyEvelynRemember that a little cilantro goes a long way; it is a strong flavor. I accidentally overdosed my husband on cilantro in fresh salsa…he hated it for a really long time. Now I use a very small amount, when I use it and we are both happy…12/26/17 @ 11:27 amReplyBarbtIf there is something in the thing that has a stronger flavor than cilantro, I can sometimes handle it, like in pico de gal lo with the onion and jalapeño. But not on mild flavors like fish or salad. No can do…07/09/25 @ 3:58 pmEmThere is a genetic trait that some people have that allows them to taste a particular compound, it’s soapy tasting from my understanding, and that compound is in cilantro. C:04/19/18 @ 5:04 pmReplyKarenTrue - and unfortunately for those of us with that particular gene market, parsley is the same, it just tastes like soap!! I LOVE Mexican, though, so maybe if it’s only a little, and it’s mixed in really well, it won’t be so bad. True fact: my late grandmother had the same genetic marker!05/13/19 @ 3:08 amCristalI am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears. Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top… so good! Thanks for the great recipe!07/07/19 @ 9:33 amchrisDoes that work for the poor souls who think cilantro tastes like soap?07/23/19 @ 7:11 pmReplyMaireadHow long does this keep in the fridge05/03/20 @ 1:01 amReplyMistyThis is seriously awesome sauce! Made it with almonds instead of pistachios since I couldn’t fun any pistachios decently priced here in Hawaii. It’s a creamy take on chimichurri with a bit more texture from the nuts. Put the extra in ice trays and the sauce froze and defrosted nicely. Will definitely make this again!12/04/15 @ 4:38 pmReplyKristin @ Pinch of YumAwesome, Misty! 🙂12/05/15 @ 9:25 amReplybernadettethank you!!! just the info i was hoping to find !! and the sauce was Perfectomundo with lentil quesadillas.11/23/18 @ 7:17 amReplyBonjust had to tell you I made this last night to go with nacho pots and it is SO tasty! Didn’t know what to expect from the combination of ingredients but its definitely on the remake list!02/22/20 @ 2:45 amReplyEman @ Pinch of YumSounds delicious!02/24/20 @ 12:50 pmReplyCharlene HendersonI love your recipes!Thank you for them! AND keep on keeping on your favorites!!07/25/22 @ 10:35 amReply
  • Lindsayhahaa - can’t stop won’t stop! although maybe I could come up with a new word besides “favorite”… 😉04/16/15 @ 9:05 amReplyMimi batchoFabulous, will work05/03/15 @ 4:22 pmReplyFoto BugilI like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!07/25/17 @ 10:51 pmReplyPunit @ Bariatric SurgeryIt’s really great08/04/17 @ 1:54 amReplySamWhat is the shelf life?05/23/19 @ 10:54 pmReplymegDon’t worry about it. I ate the entire batch in less than 24 hours by myself. Try it on a feta omelette! Less than 8 hours after finishing, I’m off to buy pistachios. Walnuts were great, tho. I have second batch in the blender.04/26/20 @ 6:26 pmReplyaycupHi, This would make a really good green hummus too. Chickpeas.01/06/22 @ 1:58 amReplyParkobilityHello i already tried to make them this is very delicious12/25/22 @ 6:33 amReplyMarySam - after making a batch, I’ll put half in the freezer. That way I always have it available.Freezes well.12/16/23 @ 8:46 amReply
  • Mimi batchoFabulous, will work05/03/15 @ 4:22 pmReplyFoto BugilI like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!07/25/17 @ 10:51 pmReply
  • Foto BugilI like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!07/25/17 @ 10:51 pmReply
  • Punit @ Bariatric SurgeryIt’s really great08/04/17 @ 1:54 amReply
  • SamWhat is the shelf life?05/23/19 @ 10:54 pmReplymegDon’t worry about it. I ate the entire batch in less than 24 hours by myself. Try it on a feta omelette! Less than 8 hours after finishing, I’m off to buy pistachios. Walnuts were great, tho. I have second batch in the blender.04/26/20 @ 6:26 pmReplyaycupHi, This would make a really good green hummus too. Chickpeas.01/06/22 @ 1:58 amReplyParkobilityHello i already tried to make them this is very delicious12/25/22 @ 6:33 amReplyMarySam - after making a batch, I’ll put half in the freezer. That way I always have it available.Freezes well.12/16/23 @ 8:46 amReply
  • megDon’t worry about it. I ate the entire batch in less than 24 hours by myself. Try it on a feta omelette! Less than 8 hours after finishing, I’m off to buy pistachios. Walnuts were great, tho. I have second batch in the blender.04/26/20 @ 6:26 pmReply
  • aycupHi, This would make a really good green hummus too. Chickpeas.01/06/22 @ 1:58 amReply
  • ParkobilityHello i already tried to make them this is very delicious12/25/22 @ 6:33 amReply
  • MarySam - after making a batch, I’ll put half in the freezer. That way I always have it available.Freezes well.12/16/23 @ 8:46 amReply
  • CourtneyI couldn’t agree more! I find it endearing…and ultimately what keeps me reading. Because why would I want to read a blogger who doesn’t LOVE all of her food?Question - I am one of those cilantro haters…think this would still be okay with, say, a little more parsley and absolutely NO cilantro?04/16/15 @ 11:40 amReplyLindsayYep! I do. Also, basil could be good - I mean it would be a different flavor, for sure, but I see this recipe as sort of a blank can vas for all the delicious things in your fridge. 🙂04/18/15 @ 3:01 pmReplyCourtneyJust wanted to update this for all the other cilantro-haters out there to say I made it with just parsley and it’s still AMAZING. YUM!04/20/15 @ 2:30 pmReplyKristin @ Pinch of YumGreat feedback, Courtney. Thanks!04/21/15 @ 7:22 amSUZANNEI too, can not eat cilantro. The minute it hits my tongue, I gag. I hadn’t eaten cilantro until I moved from Ohio to California many, many years ago. Ina Garten and I are in accord. Don’t let cilantro enter my house.:)09/29/17 @ 3:16 pmgf salty foodieThank you pinch of yum! Great inspiration. I worked with what I had at home…I added some basil in addition to the cilantro and flat parsley.I used 1/2 roasted pistachios and 1/2 raw cashews.Extra lime, extra jalapeno, and some extra hot red mushroom pepper.It was bitter but I think was too liberal with stems from the herbs. Added some extra salt and a dash of agave, and a splash of fresh lemon juice.YUM09/04/20 @ 3:19 pmReplyEman @ Pinch of YumGlad you enjoyed this!09/08/20 @ 9:39 amKim d.Can also use kale, tastes great this way!01/08/16 @ 4:22 pmReplyChuckBefore you kick cilantro to the curb think about the taste you are leaving behind. I do not like the smell of cilantro but once it is incorporated into a dish all that changes. I like it.01/17/17 @ 8:20 amReplyEvelynRemember that a little cilantro goes a long way; it is a strong flavor. I accidentally overdosed my husband on cilantro in fresh salsa…he hated it for a really long time. Now I use a very small amount, when I use it and we are both happy…12/26/17 @ 11:27 amReplyBarbtIf there is something in the thing that has a stronger flavor than cilantro, I can sometimes handle it, like in pico de gal lo with the onion and jalapeño. But not on mild flavors like fish or salad. No can do…07/09/25 @ 3:58 pmEmThere is a genetic trait that some people have that allows them to taste a particular compound, it’s soapy tasting from my understanding, and that compound is in cilantro. C:04/19/18 @ 5:04 pmReplyKarenTrue - and unfortunately for those of us with that particular gene market, parsley is the same, it just tastes like soap!! I LOVE Mexican, though, so maybe if it’s only a little, and it’s mixed in really well, it won’t be so bad. True fact: my late grandmother had the same genetic marker!05/13/19 @ 3:08 amCristalI am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears. Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top… so good! Thanks for the great recipe!07/07/19 @ 9:33 amchrisDoes that work for the poor souls who think cilantro tastes like soap?07/23/19 @ 7:11 pmReplyMaireadHow long does this keep in the fridge05/03/20 @ 1:01 amReply
  • LindsayYep! I do. Also, basil could be good - I mean it would be a different flavor, for sure, but I see this recipe as sort of a blank can vas for all the delicious things in your fridge. 🙂04/18/15 @ 3:01 pmReplyCourtneyJust wanted to update this for all the other cilantro-haters out there to say I made it with just parsley and it’s still AMAZING. YUM!04/20/15 @ 2:30 pmReplyKristin @ Pinch of YumGreat feedback, Courtney. Thanks!04/21/15 @ 7:22 amSUZANNEI too, can not eat cilantro. The minute it hits my tongue, I gag. I hadn’t eaten cilantro until I moved from Ohio to California many, many years ago. Ina Garten and I are in accord. Don’t let cilantro enter my house.:)09/29/17 @ 3:16 pmgf salty foodieThank you pinch of yum! Great inspiration. I worked with what I had at home…I added some basil in addition to the cilantro and flat parsley.I used 1/2 roasted pistachios and 1/2 raw cashews.Extra lime, extra jalapeno, and some extra hot red mushroom pepper.It was bitter but I think was too liberal with stems from the herbs. Added some extra salt and a dash of agave, and a splash of fresh lemon juice.YUM09/04/20 @ 3:19 pmReplyEman @ Pinch of YumGlad you enjoyed this!09/08/20 @ 9:39 am
  • CourtneyJust wanted to update this for all the other cilantro-haters out there to say I made it with just parsley and it’s still AMAZING. YUM!04/20/15 @ 2:30 pmReplyKristin @ Pinch of YumGreat feedback, Courtney. Thanks!04/21/15 @ 7:22 amSUZANNEI too, can not eat cilantro. The minute it hits my tongue, I gag. I hadn’t eaten cilantro until I moved from Ohio to California many, many years ago. Ina Garten and I are in accord. Don’t let cilantro enter my house.:)09/29/17 @ 3:16 pm
  • Kristin @ Pinch of YumGreat feedback, Courtney. Thanks!04/21/15 @ 7:22 am
  • SUZANNEI too, can not eat cilantro. The minute it hits my tongue, I gag. I hadn’t eaten cilantro until I moved from Ohio to California many, many years ago. Ina Garten and I are in accord. Don’t let cilantro enter my house.:)09/29/17 @ 3:16 pm
  • gf salty foodieThank you pinch of yum! Great inspiration. I worked with what I had at home…I added some basil in addition to the cilantro and flat parsley.I used 1/2 roasted pistachios and 1/2 raw cashews.Extra lime, extra jalapeno, and some extra hot red mushroom pepper.It was bitter but I think was too liberal with stems from the herbs. Added some extra salt and a dash of agave, and a splash of fresh lemon juice.YUM09/04/20 @ 3:19 pmReplyEman @ Pinch of YumGlad you enjoyed this!09/08/20 @ 9:39 am
  • Eman @ Pinch of YumGlad you enjoyed this!09/08/20 @ 9:39 am
  • Kim d.Can also use kale, tastes great this way!01/08/16 @ 4:22 pmReply
  • ChuckBefore you kick cilantro to the curb think about the taste you are leaving behind. I do not like the smell of cilantro but once it is incorporated into a dish all that changes. I like it.01/17/17 @ 8:20 amReplyEvelynRemember that a little cilantro goes a long way; it is a strong flavor. I accidentally overdosed my husband on cilantro in fresh salsa…he hated it for a really long time. Now I use a very small amount, when I use it and we are both happy…12/26/17 @ 11:27 amReplyBarbtIf there is something in the thing that has a stronger flavor than cilantro, I can sometimes handle it, like in pico de gal lo with the onion and jalapeño. But not on mild flavors like fish or salad. No can do…07/09/25 @ 3:58 pmEmThere is a genetic trait that some people have that allows them to taste a particular compound, it’s soapy tasting from my understanding, and that compound is in cilantro. C:04/19/18 @ 5:04 pmReplyKarenTrue - and unfortunately for those of us with that particular gene market, parsley is the same, it just tastes like soap!! I LOVE Mexican, though, so maybe if it’s only a little, and it’s mixed in really well, it won’t be so bad. True fact: my late grandmother had the same genetic marker!05/13/19 @ 3:08 amCristalI am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears. Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top… so good! Thanks for the great recipe!07/07/19 @ 9:33 amchrisDoes that work for the poor souls who think cilantro tastes like soap?07/23/19 @ 7:11 pmReply
  • EvelynRemember that a little cilantro goes a long way; it is a strong flavor. I accidentally overdosed my husband on cilantro in fresh salsa…he hated it for a really long time. Now I use a very small amount, when I use it and we are both happy…12/26/17 @ 11:27 amReplyBarbtIf there is something in the thing that has a stronger flavor than cilantro, I can sometimes handle it, like in pico de gal lo with the onion and jalapeño. But not on mild flavors like fish or salad. No can do…07/09/25 @ 3:58 pm
  • BarbtIf there is something in the thing that has a stronger flavor than cilantro, I can sometimes handle it, like in pico de gal lo with the onion and jalapeño. But not on mild flavors like fish or salad. No can do…07/09/25 @ 3:58 pm
  • EmThere is a genetic trait that some people have that allows them to taste a particular compound, it’s soapy tasting from my understanding, and that compound is in cilantro. C:04/19/18 @ 5:04 pmReplyKarenTrue - and unfortunately for those of us with that particular gene market, parsley is the same, it just tastes like soap!! I LOVE Mexican, though, so maybe if it’s only a little, and it’s mixed in really well, it won’t be so bad. True fact: my late grandmother had the same genetic marker!05/13/19 @ 3:08 amCristalI am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears. Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top… so good! Thanks for the great recipe!07/07/19 @ 9:33 am
  • KarenTrue - and unfortunately for those of us with that particular gene market, parsley is the same, it just tastes like soap!! I LOVE Mexican, though, so maybe if it’s only a little, and it’s mixed in really well, it won’t be so bad. True fact: my late grandmother had the same genetic marker!05/13/19 @ 3:08 am
  • CristalI am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears. Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top… so good! Thanks for the great recipe!07/07/19 @ 9:33 am
  • chrisDoes that work for the poor souls who think cilantro tastes like soap?07/23/19 @ 7:11 pmReply
  • MaireadHow long does this keep in the fridge05/03/20 @ 1:01 amReply
  • MistyThis is seriously awesome sauce! Made it with almonds instead of pistachios since I couldn’t fun any pistachios decently priced here in Hawaii. It’s a creamy take on chimichurri with a bit more texture from the nuts. Put the extra in ice trays and the sauce froze and defrosted nicely. Will definitely make this again!12/04/15 @ 4:38 pmReplyKristin @ Pinch of YumAwesome, Misty! 🙂12/05/15 @ 9:25 amReplybernadettethank you!!! just the info i was hoping to find !! and the sauce was Perfectomundo with lentil quesadillas.11/23/18 @ 7:17 amReply
  • Kristin @ Pinch of YumAwesome, Misty! 🙂12/05/15 @ 9:25 amReply
  • bernadettethank you!!! just the info i was hoping to find !! and the sauce was Perfectomundo with lentil quesadillas.11/23/18 @ 7:17 amReply
  • Bonjust had to tell you I made this last night to go with nacho pots and it is SO tasty! Didn’t know what to expect from the combination of ingredients but its definitely on the remake list!02/22/20 @ 2:45 amReplyEman @ Pinch of YumSounds delicious!02/24/20 @ 12:50 pmReplyCharlene HendersonI love your recipes!Thank you for them! AND keep on keeping on your favorites!!07/25/22 @ 10:35 amReply
  • Eman @ Pinch of YumSounds delicious!02/24/20 @ 12:50 pmReplyCharlene HendersonI love your recipes!Thank you for them! AND keep on keeping on your favorites!!07/25/22 @ 10:35 amReply
  • Charlene HendersonI love your recipes!Thank you for them! AND keep on keeping on your favorites!!07/25/22 @ 10:35 amReply
  • EricaTHAT GREEN IS GORGEOUS! And five minutes!? Um, sold. Perfect for a busy life!04/16/15 @ 9:15 amReply
  • Malia@Small Town Girl BlogI’m intrigued! The pistachios really got me curious. I’ll have to take it for a spin soon 🙂04/16/15 @ 9:18 amReplyDNNAnd I never thoight of adding Pistachios in Avocado - Guacamole. Interesting! 🙂07/18/19 @ 6:10 pmReplyJenniferHello…I would live to make this but am allergic to all nuts. Think it would be okay without nuts or maybe substitute with a seed?09/21/20 @ 8:15 pmReplyAriaI am also allergic to nuts and made it with pepitas! It was delicious!08/10/21 @ 8:48 pmReply
  • DNNAnd I never thoight of adding Pistachios in Avocado - Guacamole. Interesting! 🙂07/18/19 @ 6:10 pmReply
  • JenniferHello…I would live to make this but am allergic to all nuts. Think it would be okay without nuts or maybe substitute with a seed?09/21/20 @ 8:15 pmReplyAriaI am also allergic to nuts and made it with pepitas! It was delicious!08/10/21 @ 8:48 pmReply
  • AriaI am also allergic to nuts and made it with pepitas! It was delicious!08/10/21 @ 8:48 pmReply
  • Liz Lorenzsonn aka LizLoMN aka CrustyBeth aka St. Pauli LizFair warning: I have had lotsandlotsandlotsandlots of coffee. I have to that you saying everything is your favorite is TOTES my favorite. Totes.Also! I never have to buy shelled pistachios, because my 6 year old is very willing to opening them, eat the ‘pistachio paper’, and give me at least 3/4 of all the nuts he opens. So if you need an intern, and don’t care so much about child labor then hit me up 😉04/16/15 @ 9:20 amReplyJess CreeThis will go perfectly with my empanadas for a starter! Thank you Lindsay 🤗👌05/11/21 @ 4:40 amReply
  • Jess CreeThis will go perfectly with my empanadas for a starter! Thank you Lindsay 🤗👌05/11/21 @ 4:40 amReply
  • Erin @ Erin's Inside JobThis is magical. Those pictures are magical. You should write a book or something (ha).I have to make this…it’s super easy! Thanks for sharing 🙂04/16/15 @ 9:20 amReply
  • Mary FrancesLindsay, your green sauce looks so beautiful, healthy and delicious!! And easy to prepare! I can’t wait to try it soon for a dinner party.04/16/15 @ 9:22 amReplyFrank CarterBeautiful, healthy and delicious…..I would not call any condiment that in 4 tbsp sthat hasCalories Per Serving: 19926%Total Fat 20.2 g 13%Sodium 298.2 mg./To poor soul who ate ‘the whole batch” in 24 hours……congrats, you ingested about 1600 cals.I have inspected, liter ally, most of the recipes…yes, potentially very tasty but also most stats are like the one for the “healthy’ green sauce….almost 25% of the days fat and @15% of sodium, NOT mentioning the ones made with nuts, oil and butter…..instead of worrying about Gluten free, non GMO, vegan and all the other ‘hip’ food catchwords, try inventing something we fat Americans need….tasty, low sodium, low fat condiments……I’ll try some of yours but I will replace lots of the sodium and fat….I care about my heart..03/15/23 @ 9:39 pmReplyFrank CarterI should have looked at the dates of the comments….old…Just delete mine if you can. I don’t care. No one will pay attention and just call me a ‘hater’…lol…03/15/23 @ 9:41 pmReplyKathy LipinLOL, once I began having sauces and sweets as “accents” rather than a reason to live, everything fit in my very cautious heart-healthy, low sodium diet. Moderation and awareness is the key, IMHO.08/16/23 @ 11:58 amReply
  • Frank CarterBeautiful, healthy and delicious…..I would not call any condiment that in 4 tbsp sthat hasCalories Per Serving: 19926%Total Fat 20.2 g 13%Sodium 298.2 mg./To poor soul who ate ‘the whole batch” in 24 hours……congrats, you ingested about 1600 cals.I have inspected, liter ally, most of the recipes…yes, potentially very tasty but also most stats are like the one for the “healthy’ green sauce….almost 25% of the days fat and @15% of sodium, NOT mentioning the ones made with nuts, oil and butter…..instead of worrying about Gluten free, non GMO, vegan and all the other ‘hip’ food catchwords, try inventing something we fat Americans need….tasty, low sodium, low fat condiments……I’ll try some of yours but I will replace lots of the sodium and fat….I care about my heart..03/15/23 @ 9:39 pmReplyFrank CarterI should have looked at the dates of the comments….old…Just delete mine if you can. I don’t care. No one will pay attention and just call me a ‘hater’…lol…03/15/23 @ 9:41 pmReplyKathy LipinLOL, once I began having sauces and sweets as “accents” rather than a reason to live, everything fit in my very cautious heart-healthy, low sodium diet. Moderation and awareness is the key, IMHO.08/16/23 @ 11:58 amReply
  • Frank CarterI should have looked at the dates of the comments….old…Just delete mine if you can. I don’t care. No one will pay attention and just call me a ‘hater’…lol…03/15/23 @ 9:41 pmReply
  • Kathy LipinLOL, once I began having sauces and sweets as “accents” rather than a reason to live, everything fit in my very cautious heart-healthy, low sodium diet. Moderation and awareness is the key, IMHO.08/16/23 @ 11:58 amReply
  • BrittanyLooks great! I’m imagining using it for a chicken salad base!04/16/15 @ 9:42 amReply
  • MateaThis sounds delicious! Would love it try it as a spaghetti sauce 🙂04/16/15 @ 9:51 amReply
  • Lindsey @ Simply LindseyThis green sauce looks delicious! I make a similar recipe and love adding it to zucchini and cucumber noodles!04/16/15 @ 10:10 amReplyLindsaySo funny Lindsey - that’s exactly what I did with it! pinch ofyum.com/rainbow-power-salad-with-roasted-chickpeas04/18/15 @ 3:13 pmReplySUZANNEHi Lindsay, I forgot to ask you, how long does this keep in the fridge??09/29/17 @ 3:18 pmReplyJenna @ Pinch of YumJust a few days! After that, the avocado starts to brown too much.10/02/17 @ 3:18 pmReplyPujaYou should /can you please add average keep time /how long it will last in the fridge / if it’s suitable for freezing in the recipe. I’m cooking for 2 but love leftovers and so would love to know if it would keep, and for how long. Thanks !08/16/18 @ 2:42 amJodieI bet it won’t even be around one night, it’s THAT good!01/30/19 @ 12:01 pmchrisThe acid from the lime doesn’t hold up?07/23/19 @ 7:13 pmAdamI’ve found that if I add some lemon juice in the mix (I like 1 lime + 1 lemon, 1.5 avocados, and the rest as listed), it stays nice and green much longer. I’ve only tested it up to a week, because I eat it all before long. 🙂05/28/19 @ 3:27 pmReplyRobinAdam, I have used a small amount of citric acid (Ball is a brand easily found in the grocery store, in the can ning section) in “green” sauces and also herb-based compound butters. It really keeps the green color vibrant. I use about 1/8 to 1/4 tsp. per batch.02/08/20 @ 3:47 pmErica CastilloMy family LOVES it, especially my husband! I’ve tried it as an alternative to pesto sauce with pasta and grilled chicken. It’s delicious! It has become a staple food in our home! Thank you for sharing this wonderful recipe!09/05/19 @ 11:40 pmReplyEman @ Pinch of YumLove using this as an alternative to pesto! Thanks for sharing, Erica! 🙂09/09/19 @ 2:03 pmReply
  • LindsaySo funny Lindsey - that’s exactly what I did with it! pinch ofyum.com/rainbow-power-salad-with-roasted-chickpeas04/18/15 @ 3:13 pmReplySUZANNEHi Lindsay, I forgot to ask you, how long does this keep in the fridge??09/29/17 @ 3:18 pmReplyJenna @ Pinch of YumJust a few days! After that, the avocado starts to brown too much.10/02/17 @ 3:18 pmReplyPujaYou should /can you please add average keep time /how long it will last in the fridge / if it’s suitable for freezing in the recipe. I’m cooking for 2 but love leftovers and so would love to know if it would keep, and for how long. Thanks !08/16/18 @ 2:42 amJodieI bet it won’t even be around one night, it’s THAT good!01/30/19 @ 12:01 pmchrisThe acid from the lime doesn’t hold up?07/23/19 @ 7:13 pmAdamI’ve found that if I add some lemon juice in the mix (I like 1 lime + 1 lemon, 1.5 avocados, and the rest as listed), it stays nice and green much longer. I’ve only tested it up to a week, because I eat it all before long. 🙂05/28/19 @ 3:27 pmReplyRobinAdam, I have used a small amount of citric acid (Ball is a brand easily found in the grocery store, in the can ning section) in “green” sauces and also herb-based compound butters. It really keeps the green color vibrant. I use about 1/8 to 1/4 tsp. per batch.02/08/20 @ 3:47 pm
  • SUZANNEHi Lindsay, I forgot to ask you, how long does this keep in the fridge??09/29/17 @ 3:18 pmReplyJenna @ Pinch of YumJust a few days! After that, the avocado starts to brown too much.10/02/17 @ 3:18 pmReplyPujaYou should /can you please add average keep time /how long it will last in the fridge / if it’s suitable for freezing in the recipe. I’m cooking for 2 but love leftovers and so would love to know if it would keep, and for how long. Thanks !08/16/18 @ 2:42 amJodieI bet it won’t even be around one night, it’s THAT good!01/30/19 @ 12:01 pmchrisThe acid from the lime doesn’t hold up?07/23/19 @ 7:13 pmAdamI’ve found that if I add some lemon juice in the mix (I like 1 lime + 1 lemon, 1.5 avocados, and the rest as listed), it stays nice and green much longer. I’ve only tested it up to a week, because I eat it all before long. 🙂05/28/19 @ 3:27 pmReplyRobinAdam, I have used a small amount of citric acid (Ball is a brand easily found in the grocery store, in the can ning section) in “green” sauces and also herb-based compound butters. It really keeps the green color vibrant. I use about 1/8 to 1/4 tsp. per batch.02/08/20 @ 3:47 pm
  • Jenna @ Pinch of YumJust a few days! After that, the avocado starts to brown too much.10/02/17 @ 3:18 pmReplyPujaYou should /can you please add average keep time /how long it will last in the fridge / if it’s suitable for freezing in the recipe. I’m cooking for 2 but love leftovers and so would love to know if it would keep, and for how long. Thanks !08/16/18 @ 2:42 amJodieI bet it won’t even be around one night, it’s THAT good!01/30/19 @ 12:01 pmchrisThe acid from the lime doesn’t hold up?07/23/19 @ 7:13 pm
  • PujaYou should /can you please add average keep time /how long it will last in the fridge / if it’s suitable for freezing in the recipe. I’m cooking for 2 but love leftovers and so would love to know if it would keep, and for how long. Thanks !08/16/18 @ 2:42 am
  • JodieI bet it won’t even be around one night, it’s THAT good!01/30/19 @ 12:01 pm
  • chrisThe acid from the lime doesn’t hold up?07/23/19 @ 7:13 pm
  • AdamI’ve found that if I add some lemon juice in the mix (I like 1 lime + 1 lemon, 1.5 avocados, and the rest as listed), it stays nice and green much longer. I’ve only tested it up to a week, because I eat it all before long. 🙂05/28/19 @ 3:27 pmReplyRobinAdam, I have used a small amount of citric acid (Ball is a brand easily found in the grocery store, in the can ning section) in “green” sauces and also herb-based compound butters. It really keeps the green color vibrant. I use about 1/8 to 1/4 tsp. per batch.02/08/20 @ 3:47 pm
  • RobinAdam, I have used a small amount of citric acid (Ball is a brand easily found in the grocery store, in the can ning section) in “green” sauces and also herb-based compound butters. It really keeps the green color vibrant. I use about 1/8 to 1/4 tsp. per batch.02/08/20 @ 3:47 pm
  • Erica CastilloMy family LOVES it, especially my husband! I’ve tried it as an alternative to pesto sauce with pasta and grilled chicken. It’s delicious! It has become a staple food in our home! Thank you for sharing this wonderful recipe!09/05/19 @ 11:40 pmReplyEman @ Pinch of YumLove using this as an alternative to pesto! Thanks for sharing, Erica! 🙂09/09/19 @ 2:03 pmReply
  • Eman @ Pinch of YumLove using this as an alternative to pesto! Thanks for sharing, Erica! 🙂09/09/19 @ 2:03 pmReply
  • andreaI totally understand your enthusiasm about your food! My kids just roll their eyes at me when I get excited about something I made. Double eye rolls if I make them wait for me to take a picture of the food before they eat. I also understand your enthusiasm about Snapchat-again, eye rolls from my teenagers (who are my only Snapchat friends, they wish I would just stop :))04/16/15 @ 10:15 amReply
  • KatieThis looks super good. This seems like it could be good over Indian food. I have an OBSESSION with the green sauce at Brasa. Have you been? I think you would LOVE it. Their green sauce is mayo based. Anyway, please scope it. My 3 year old begs for the black beans and yellow rice. I’m getting hungry just thinking about it.04/16/15 @ 10:16 amReplyLindsayI have been to Brasa - and yes! YUMMY!04/18/15 @ 3:13 pmReplyKenzie RosinskiWhat’s your snapchat? I’d love to see some of these cool food videos!05/12/15 @ 4:05 pmReplyKristin @ Pinch of YumLindsay’s snapchat is @pinch ofyum. 🙂05/13/15 @ 3:53 pmReply
  • LindsayI have been to Brasa - and yes! YUMMY!04/18/15 @ 3:13 pmReplyKenzie RosinskiWhat’s your snapchat? I’d love to see some of these cool food videos!05/12/15 @ 4:05 pmReplyKristin @ Pinch of YumLindsay’s snapchat is @pinch ofyum. 🙂05/13/15 @ 3:53 pmReply
  • Kenzie RosinskiWhat’s your snapchat? I’d love to see some of these cool food videos!05/12/15 @ 4:05 pmReplyKristin @ Pinch of YumLindsay’s snapchat is @pinch ofyum. 🙂05/13/15 @ 3:53 pmReply
  • Kristin @ Pinch of YumLindsay’s snapchat is @pinch ofyum. 🙂05/13/15 @ 3:53 pmReply
  • Lena | la fille lumineuseI can totally imagine this becoming my new favourite sauce as well!It has to be absolutely amazing with all of these yummy ingredients in it. That it is actually so easy to make is definitely a huge plus as well ^.^04/16/15 @ 10:17 amReply
  • JenniferLindsay - this sauce looks fantastic! I have one challenge - I am allergic to avacados 🙁 Do you think there is anything I could substitute?04/16/15 @ 10:19 amReplyLindsayHm, let’s see. What about like edamame or something? I know that sounds weird but I’ve actually used that in guac when I’ve been short on avocados and it’s worked surprisingly well!04/18/15 @ 3:11 pmReplyJenniferAmazing!!! I’ll definitely try that - thanks for the advice!!04/20/15 @ 1:57 pmReplyKatyHi, Jennifer.I’m a San Diegan with an avocado allergy, so I feel your pain. I saw this recipe and it looks amazing, but can’t have the avocado either, so I perused the net and found this website with a slew of great avocado substitute ideas, depending on recipe. You should totally check it out.https://www.reddit.com/r/EatCheapAndHealthy/comments1/2 f38 q5/ what_is_a_good_substitute_for_avocado_its1/04/26/15 @ 2:30 pmReplyDiannaI would think that hummus would be a good substitute for those who are allergic or dislike avocado.02/21/18 @ 1:47 pmReplyEmA lot of similar sauces use Greek yogurt, it would be quite different but that could get you the creamy texture!04/19/18 @ 5:32 pmReplychrisThis would make a really good green hummus too. Chickpeas.07/23/19 @ 7:17 pmReply
  • LindsayHm, let’s see. What about like edamame or something? I know that sounds weird but I’ve actually used that in guac when I’ve been short on avocados and it’s worked surprisingly well!04/18/15 @ 3:11 pmReplyJenniferAmazing!!! I’ll definitely try that - thanks for the advice!!04/20/15 @ 1:57 pmReply
  • JenniferAmazing!!! I’ll definitely try that - thanks for the advice!!04/20/15 @ 1:57 pmReply
  • KatyHi, Jennifer.I’m a San Diegan with an avocado allergy, so I feel your pain. I saw this recipe and it looks amazing, but can’t have the avocado either, so I perused the net and found this website with a slew of great avocado substitute ideas, depending on recipe. You should totally check it out.https://www.reddit.com/r/EatCheapAndHealthy/comments1/2 f38 q5/ what_is_a_good_substitute_for_avocado_its1/04/26/15 @ 2:30 pmReply
  • DiannaI would think that hummus would be a good substitute for those who are allergic or dislike avocado.02/21/18 @ 1:47 pmReply
  • EmA lot of similar sauces use Greek yogurt, it would be quite different but that could get you the creamy texture!04/19/18 @ 5:32 pmReply
  • chrisThis would make a really good green hummus too. Chickpeas.07/23/19 @ 7:17 pmReply
  • MeghanThis looks amazing! How long does it stay good in the fridge?04/16/15 @ 10:36 amReplyLauren B.I would like to know, also! Single human household, so sauces/dressings need to last a little longer for me 🙂04/16/15 @ 3:10 pmReplyLindsayHey Meghan! I’d give it about three days. It might need a little stir to stay smooth but it shouldn’t brown or anything.04/18/15 @ 3:12 pmReplyEmiliaDoes it freeze well?07/15/15 @ 1:09 pmReplyKristin @ Pinch of YumYep! Other readers have had good success freezing this sauce.07/16/15 @ 11:34 amReply
  • Lauren B.I would like to know, also! Single human household, so sauces/dressings need to last a little longer for me 🙂04/16/15 @ 3:10 pmReply
  • LindsayHey Meghan! I’d give it about three days. It might need a little stir to stay smooth but it shouldn’t brown or anything.04/18/15 @ 3:12 pmReplyEmiliaDoes it freeze well?07/15/15 @ 1:09 pmReplyKristin @ Pinch of YumYep! Other readers have had good success freezing this sauce.07/16/15 @ 11:34 amReply
  • EmiliaDoes it freeze well?07/15/15 @ 1:09 pmReplyKristin @ Pinch of YumYep! Other readers have had good success freezing this sauce.07/16/15 @ 11:34 amReply
  • Kristin @ Pinch of YumYep! Other readers have had good success freezing this sauce.07/16/15 @ 11:34 amReply
  • S Lauren | Modern GranolaI like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!04/16/15 @ 10:42 amReply
  • Lisa @ Healthy Nibbles & BitsI’m in such a saucy mood right now, and I’ve been trying to look for more recipes to sauce up my foods. I totally believe you when you say this sauce is one of your favorite things. Quite frankly, I have a million favorite things too! If Oprah can pull it off, so can we!04/16/15 @ 10:42 amReplyLindsaySO TRUE! I love that! 🙂04/18/15 @ 3:03 pmReply
  • LindsaySO TRUE! I love that! 🙂04/18/15 @ 3:03 pmReply
  • Sam ~ it doesn't taste like chickenYum! I love quick sauces! They can turn a dish from ordinary to outstanding. Can never have too many sauce recipes 🙂04/16/15 @ 11:08 amReply
  • Erin @ Simple, Sweet & SavoryThis looks amazing, Lindsay! And I hear ya with the whole everything is your favorite thing. I like everything I put on my blog and a lot of the dishes are my favorites. Otherwise, why would I put them on there? “Here’s a chicken recipe that’s just so-so, but you gotta try it!” 🙂 Haha. But this green sauce really does look and sound magical. I love that you can put it on anything. Can’t wait to try it!04/16/15 @ 11:13 amReply
  • LauraI have to say, I love the way you write. You were legit fangirl-ing out over this sauce and I love it. Definitely want to make it now!04/16/15 @ 11:14 amReply
  • Melissa @ Bits of UmamiOmgahhh this sauce looks absolutely heavenly. That green is so vibrant. Would have never thought to load it up with pistachios. And that snap of Sage was too good. She just wasn’t even gonna try to pretend to have it. Such a cutie pie!04/16/15 @ 11:19 amReplyLindsayRight? She’s like, mom, I’m over this game.04/18/15 @ 3:02 pmReply
  • LindsayRight? She’s like, mom, I’m over this game.04/18/15 @ 3:02 pmReply
  • Erin ElizabethThis sauce looks fantastic - excited to try it. The spring is hectic for me between family, teaching, and coaching, so I try to make big food prep batches on a Sunday. How long do you think this would keep in the fridge, and do you think it would freeze well?Thank you!!!04/16/15 @ 11:21 amReplyLindsayHey Erin! We keep ours about three days before it’s either gone, or time to toss the remaining scraps. 🙂04/18/15 @ 3:02 pmReplyJamieThis is a fantastic recipe, thank you! How do you keep it from turning brown? Made it for a party and it was brown after a few hours. Can’t imagine it will keep for long in the fridge.07/01/17 @ 4:43 pmReplyJenna @ Pinch of YumThe colder you can keep it, the better! And if you’re able to keep it covered. It will also brown faster if your avocados are really really ripe.07/05/17 @ 3:02 pmReply
  • LindsayHey Erin! We keep ours about three days before it’s either gone, or time to toss the remaining scraps. 🙂04/18/15 @ 3:02 pmReplyJamieThis is a fantastic recipe, thank you! How do you keep it from turning brown? Made it for a party and it was brown after a few hours. Can’t imagine it will keep for long in the fridge.07/01/17 @ 4:43 pmReplyJenna @ Pinch of YumThe colder you can keep it, the better! And if you’re able to keep it covered. It will also brown faster if your avocados are really really ripe.07/05/17 @ 3:02 pmReply
  • JamieThis is a fantastic recipe, thank you! How do you keep it from turning brown? Made it for a party and it was brown after a few hours. Can’t imagine it will keep for long in the fridge.07/01/17 @ 4:43 pmReplyJenna @ Pinch of YumThe colder you can keep it, the better! And if you’re able to keep it covered. It will also brown faster if your avocados are really really ripe.07/05/17 @ 3:02 pmReply
  • Jenna @ Pinch of YumThe colder you can keep it, the better! And if you’re able to keep it covered. It will also brown faster if your avocados are really really ripe.07/05/17 @ 3:02 pmReply
  • SaraThat sauce looks amazing!! Love the pistachios in there! And Sage is such a beauty. We have a beauty too, Dizzy, even though he’s a boy, he’s still a beauty. Don’t you just love having a dog!!!04/16/15 @ 11:21 amReplyLindsayI do! She doesn’t love green sauce, but I will still love her. 🙂04/18/15 @ 3:02 pmReplyDiana KnightAny alternatives to pistachios for someone with nut allergies?01/05/20 @ 3:41 pmReplyEman @ Pinch of YumHi, Diana! Other readers have had luck using pumpkin seeds instead. 🙂01/06/20 @ 9:20 amReply
  • LindsayI do! She doesn’t love green sauce, but I will still love her. 🙂04/18/15 @ 3:02 pmReplyDiana KnightAny alternatives to pistachios for someone with nut allergies?01/05/20 @ 3:41 pmReplyEman @ Pinch of YumHi, Diana! Other readers have had luck using pumpkin seeds instead. 🙂01/06/20 @ 9:20 amReply
  • Diana KnightAny alternatives to pistachios for someone with nut allergies?01/05/20 @ 3:41 pmReplyEman @ Pinch of YumHi, Diana! Other readers have had luck using pumpkin seeds instead. 🙂01/06/20 @ 9:20 amReply
  • Eman @ Pinch of YumHi, Diana! Other readers have had luck using pumpkin seeds instead. 🙂01/06/20 @ 9:20 amReply
  • Stephanie S.So basically it’s a guacamole-chimichurri-pistachio pesto rock your taste buds sauce 🙂 Well done Lindsey!04/16/15 @ 11:29 amReplyLindsayYes. Exactly. 😀04/18/15 @ 3:01 pmReply
  • LindsayYes. Exactly. 😀04/18/15 @ 3:01 pmReply
  • Shashi at runninsrilankanOooh dippable gauc! With Nuts! But not any nuts - my FAVORITE nuts!04/16/15 @ 11:37 amReply
  • TealeLooks great! Thanks for the nutriti0 n label, but what is the serving please?04/16/15 @ 11:40 amReplyLindsayHey Teale! It’s listed at the top of the recipe - about 1/4 cup.04/18/15 @ 3:01 pmReplyLaurelLindsey, Does it heat up well? I want to add it to pasta for a meal this week but wasn’t sure how well it heated!?! Thanks!03/06/17 @ 8:50 pmReplyJenna @ Pinch of YumIt can definitely be heated up a little (I wouldn’t simmer it on the stove, but tossed with some hot pasta would work fine!).03/08/17 @ 6:43 pmReplyCAROIFood and Drink Our freshly roasted coffee, our house-made breads, brick oven pizzas, artisanal gelato, house made pastries, soups, sandwiches, made from scratchCoffee Roasterhttps://carinibrickoven.com/coffee1/02/29/20 @ 3:09 pm
  • LindsayHey Teale! It’s listed at the top of the recipe - about 1/4 cup.04/18/15 @ 3:01 pmReplyLaurelLindsey, Does it heat up well? I want to add it to pasta for a meal this week but wasn’t sure how well it heated!?! Thanks!03/06/17 @ 8:50 pmReplyJenna @ Pinch of YumIt can definitely be heated up a little (I wouldn’t simmer it on the stove, but tossed with some hot pasta would work fine!).03/08/17 @ 6:43 pmReplyCAROIFood and Drink Our freshly roasted coffee, our house-made breads, brick oven pizzas, artisanal gelato, house made pastries, soups, sandwiches, made from scratchCoffee Roasterhttps://carinibrickoven.com/coffee1/02/29/20 @ 3:09 pm
  • LaurelLindsey, Does it heat up well? I want to add it to pasta for a meal this week but wasn’t sure how well it heated!?! Thanks!03/06/17 @ 8:50 pmReplyJenna @ Pinch of YumIt can definitely be heated up a little (I wouldn’t simmer it on the stove, but tossed with some hot pasta would work fine!).03/08/17 @ 6:43 pmReplyCAROIFood and Drink Our freshly roasted coffee, our house-made breads, brick oven pizzas, artisanal gelato, house made pastries, soups, sandwiches, made from scratchCoffee Roasterhttps://carinibrickoven.com/coffee1/02/29/20 @ 3:09 pm
  • Jenna @ Pinch of YumIt can definitely be heated up a little (I wouldn’t simmer it on the stove, but tossed with some hot pasta would work fine!).03/08/17 @ 6:43 pmReplyCAROIFood and Drink Our freshly roasted coffee, our house-made breads, brick oven pizzas, artisanal gelato, house made pastries, soups, sandwiches, made from scratchCoffee Roasterhttps://carinibrickoven.com/coffee1/02/29/20 @ 3:09 pm
  • CAROIFood and Drink Our freshly roasted coffee, our house-made breads, brick oven pizzas, artisanal gelato, house made pastries, soups, sandwiches, made from scratchCoffee Roasterhttps://carinibrickoven.com/coffee1/02/29/20 @ 3:09 pm
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Instructions

  1. Pulse all ingredients except pistachios in a food processor until incorporated.
  2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  3. Serve as a dip, spread, or sauce or add additional water or oil to thin the sauce for use as a dressing or a marinade.