Basically this is good on everything. I put it on my eggs in the morning, on my lunch, and as a dressing for salad. This is the first dressing where I haven’t worried about eating it all in a week.
I doubled this the first time I made it and still ate it all in a week.
Yield: About 2 cups
1 cup packed parsley and cilantro leaves (combined)
2 cloves of garlic
1 jalapeño, chopped seeds and all!
juice of one lime (or two – get lots of limey goodness in there!)
1/4 cup water
1/4 cup olive oil
1 teaspoon salt
1/2 cup chopped pistachios (you can sub other nuts)
- Blend everything but the liquids in the food processor. If it stops being able to blend drizzle in some of the liquids. The point is to get everything really small before you start dumping in liquid.
- Drizzle in liquid ingredients, add the water last. Only use as much as you think you need. Giant avocado? Maybe add a bit more water… you get my drift.