1 ripe avocado
½ cup pistachios, raw & unsalted
½ cup fresh organic parsley, packed
1 cup fresh organic cilantro, packed
2 cloves garlic, or to taste
¼ cup chopped onion
1 fresh jalapeno, seeds removed
- Not as good with pickled jalapenos (I tried in a pinch)
1 large fresh lime, juiced
½ cup water
½ cup Extra Virgin Olive Oil
1 tsp. sea salt (I use pink Himalayan)
Fresh cracked black pepper to taste
Options: Kick up the heat and add a sprinkle of red pepper flakes.
Find your inner Italian and add some fresh oregano.
Place all ingredients except the nuts into a high-speed food processor, like a Vitamix. Mix until blended. Add the pistachios and pulse until you have the consistency you want. Dips will be thicker, marinades require more water.
Play with your flavors and your spices. Use your nose, and if it smells good together, it will taste good together. This recipe is easy to “hide” booster foods in, like a bit of turmeric, nutritional yeast, or sea veggies in place of sea salt.
If you cannot find raw shelled pistachios (worth the extra $, I promise) go ahead with the roasted and/or salted, BUT omit the sea salt until you taste it. You can always add in, but you cannot take it back out! ?
This can be used as a dip, a sauce, a marinade, salad dressing or a spread. Just add more or less water to the consistency and use you desire.
I have been obsessed with this as a dip for roasted brussel sprouts, and grilled shrimp!!