1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two - get lots of limey goodness in there!)
1⁄2 cup water
1⁄2 cup olive oil
1 teaspoon salt
1⁄2 cup pistachios
I only used 1/2 a jalapeño because I don't like my food too spicy. This was not spicy. It was perfect! I also used the juice of two limes.
As you can see I spread this sauce over my chicken but it didn't take long before I brought the sauce to the table so I could drown my meat in the sauce. It was just that good! The author of the pinchofyum website says this is one of her favorite recipes. I can see why! Oh, and if you have to shell the pistachios, you should really plan on 10 minutes prep time!
Check out pinchofyum.com. The photography is outstanding.
My rating: 5 stars
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two - get lots of limey goodness in there!)
1⁄2 cup water
1⁄2 cup olive oil
1 teaspoon salt
1⁄2 cup pistachios
-
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.
As you can see I spread this sauce over my chicken but it didn't take long before I brought the sauce to the table so I could drown my meat in the sauce. It was just that good! The author of the pinchofyum website says this is one of her favorite recipes. I can see why! Oh, and if you have to shell the pistachios, you should really plan on 10 minutes prep time!
Check out pinchofyum.com. The photography is outstanding.
My rating: 5 stars
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