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.
Feel free to replace the cashews with more pistachios.