1/2cup(10g) packed cilantro leaves and tender stems
4 to 5small stalks of green onions, about 1/2 cup chopped
1medium avocado, pitted and outer skin removed
3TBSolive oil
1/2cup(120ml) water
juice of 1 lime
1TBSwhite miso paste
1jalapeƱo, seeded (I like leaving a few seeds and membrane in tact for some spice)
1/2tspsea salt
3TBSraw cashews
3TBSroasted unsalted pistachios
Instructions
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.
Notes
Feel free to replace the cashews with more pistachios.
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