This sauce may not seem like anything special. After all, it’s just a blend of herbs, nuts, avocado, jalapeño, lime juice, oil, water, and miso. Looks can be deceiving, my friends. This simple green sauce is the best way to give a bit of “oomph” to any dish. (“Oomph” is a technical term, by the way.) I’ve tossed it with rice, used it as a dip for chips and carrots, and slathered it on top of grilled chicken and roasted potatoes. There is no dish that this sauce can’t make better. I can’t take all the credit for this recipe, though. The inspiration is from Pinch of Yum. I had a whole bunch of cilantro lying around, and wanted to use it up before it spoiled. I mellowed out the flavors of the original recipe by taking out the raw garlic and replacing it with green onions. I’ve also added more umami flavors in the sauce by adding healthy dollop of miso. If any of you ever find yourself needing to use up fresh cilantro quick, make a batch of this delicious sauce!
MASTER MY MISTAKES / COOKING NOTES
Blending the sauce: I made this sauce with a Vitamix and an immersion blender, and I much prefer using the immersion blender because cleanup is much easier. The ingredients are also easier to blend with the immersion blender. With my Vitamix, I had to stop it constantly to scrape down the edges of the blender.Will the sauce turn brown in the refrigerator? The short answer is, yes. That’s the unfortunate thing about working with avocados. The sauce won’t blacken like cut avocados, but there will be some browning in the sauce. Just skim off the dark parts of the sauce at the top—the rest is still delicious! I also found that adding more lime juice and oil to the sauce slows down the browning process.
If you try this recipe, let me know how it goes by leaving a comment or sending me a message! Or take a photo of the food and tag me on Instagram so that I can give you a fist bump! Seeing your creations makes my day! Disclosure: This post contains an affiliate link to the Cuisinart immersion blender, which is one of my favorite tools for blending sauces and soups.
