There are no regrets.
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!
Versatile Creamy Cilantro Sauce
- 1/2 cup (10g) packed cilantro leaves and tender stems
- 4 to 5 small stalks of green onions, about 1/2 cup chopped
- 1 medium avocado, pitted and outer skin removed
- 3 TBS olive oil
- 1/2 cup (120ml) water
- juice of 1 lime
- 1 TBS white miso paste
- 1 jalapeño, seeded (I like leaving a few seeds and membrane in tact for some spice)
- 1/2 tsp sea salt
- 3 TBS raw cashews
- 3 TBS roasted unsalted pistachios
- Using an immersion blender or a food processor, blend all ingredients for the sauce, except for the nuts. Taste a bit of the sauce and see if you need to adjust any seasonings. Add the nuts in and blend until smooth.
- Enjoy sauce with your favorite grains, grilled chicken, chips, or roasted potatoes. To make the smashed potatoes in the photographs, boil 2 pounds of baby yukon potatoes until they can be pierced with a fork (about an additional 10 minutes after the water boils). Using a slotted spoon, remove potatoes out of the pot and arrange them on a greased baking sheet. You may want to wait 5 minutes for them to cool off. Cover potatoes with a tea towel and smash them with the palm of your hands. Drizzle a tiny bit of oil on the potatoes and bake at 425 degrees F (220 degrees C) for about 25 minutes, until the potato skins are golden brown. Sprinkle some salt on baked potatoes and drizzle cilantro sauce on top.
Disclosure: This post contains an affiliate link to the Cuisinart immersion blender, which is one of my favorite tools for blending sauces and soups.