5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.
5 Minute Magic Green Sauce
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Just finished making this sauce. It’s amazing. Incredible. You were right – it will go on…anything. I’ll make it again & again. Yum!!
Steph
Magic Green Sauce? Made with all green foods // whipped up in five minutes // eaten every day for the rest of my life.
I’ve been just WAITING for the right time to share this sauce, and by waiting I do definitely mean hoarding.
Friends, readers, good sauce loving people of the world: let me introduce you to 5 Minute Magic Green Sauce.
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Here’s What We’re Talking About
Loaded with avocados, garlic, parsley, cilantro, olive oil, jalapeño, lime juice, salt, and pistachios, it might be my favorite sauce (read: dressing, marinade, dip, spread) I’ve made ever ever ever. It’s reminiscent of guacamole just because of the avocado-cilantro-lime thing, but the parsley, the pistachios, and the olive oil keep it from being decidedly Mexican in flavor and make it compatible with, I mean, literally, everything. Salads, chicken, chips and crackers, sandwiches, dipping vegetables, you name it.
This Sauce Goes with Seriously Everything
This Magic Green Sauce is adaptable, quick, extremely yummy, and generally the love of my life. It can be anything: dressing, sauce, spread, dip, marinade –> you name it. It’s going on everything I eat this week, from salads to quesadillas to just straight up chips and crackers. It has me licking out every last corner of my food processor and then telling people about it on the internet.
Time out for a second. I recently did a reader survey (check it here if you didn’t get a chance to say your piece) and one or more of the comments I got on the Least Favorite Things About Pinch of Yum section was something like this: you make it sound like everything you make is your favorite thing.
Friends, I hate to be predictable, but I’d like take this moment to say that THIS SAUCE RIGHT HERE is my favorite thing.
Even if it means telling the truth about all my favorites, I have to talk-type honestly about The Food Feelings. ♡
To anyone who was concerned about my too many favorite things, your concerns are valid. I can almost promise you that I will probably have another **FAVORITE** thing starting in, like, two seconds when I do my next recipe post, but that’s kind of my job, right? To find all the food favorites and share them, like this one, which currently tops the list for the Recipes I Actually Make More Than Twice category.
I’ve already made this sauce an inappropriate number of times since it first came to life last week and I am not even going to tell you how many full mason jars I have of this in my fridge right now from a Magic Green Sauce Snapchat session frenzy with an excited Sage yesterday (okay fine 3).
Which reminds me, how surprisingly fun is SnapChat?! I was once a hater, so if you’re grumbling under your breath right now, I get it. I do get it.
But get over it and come hang out with me and all the preteens! If nothing else, FOR SAGE.
If you are following me on the SnapWorldUniverse (search pinchofyum!) let me just say, you are so kind and patient. I have zero percent of a clue what I’m doing and yet somehow it feels okay and maybe even fun to do these dorky, unpolished little videos of food and life and Sage and share them with my SnapFriends. <— Is that the right way to say that? I’m almost 29 which is almost 30, okay? Just let me be old.
A few of you have even snapped ME pictures of your Pinch of Yum dinners and/or recipe questions. Like, sent them directly to me. And I might have squealed and run into the next room and told Bjork about it in detail because social media makes me cray like that.
Okay, that sauce tho!
Coming atcha like a dark horse:
And just like that, you have yourself an Everything Sauce.
A 5 Minute Magic Green Sauce that can be a dressing for your favorite salad or a sauce for your chicken or a rockin’ chip dip for that party you’re hosting tonight with you, yourself, and your sweats in front of the TV. Oh my word, you’re doing one of those, too? WE’RE TWINS.
A Totally Vegan Sauce
It’s totally by accident that this magic green sauce is vegan (!!), but I’d say that’s a pretty happy accident.
All plants. All green. All the best tangy lime flavor with the creamy avocado and the punchy garlic and the textured herbs and nuts and, obviously, a hit of salt…
Ahhhh.
And all’s right in the world.
Magic Green Sauce: FAQs
Any other nuts I can sub? I’m fresh out of pistachios.
I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn’t as good IMHO. If you can find shelled pistachios, it’s worth the splurge!
I have a nut allergy! What else can I use?
Give it a whirl with sunflower seeds!
I really don’t like the taste of cilantro. What should I use instead?
You could use more parsley or even sub fresh basil. It’ll just give the sauce a little bit of a different, albeit still delicious, flavor!
5 Minute Magic Green Sauce
- Total Time: 10 minutes
- Yield: makes about 2 cups (8 servings) – serving size 1/4 cup 1x
Description
5 Minute Magic Green Sauce – SO AWESOME. Totally vegan and made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley!
Ingredients
Units
Scale
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeno, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 cup pistachios (you can sub other nuts – see FAQs)
Instructions
- Pulse all ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Sauce
- Method: Blend
- Cuisine: American
Keywords: green sauce, avocado sauce, pistachio sauce
Pile This Green Goodness On Top Of These Faves
- Spicy Falafel and Roasted Veggie Naan-wich
- Arepas with Carnitas and Sweet Potato
- Roasted Vegetable Bowls with Green Tahini
- Chipotle Quinoa Burgers
Time To Show You Off!
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One More Thing!
This recipe is part of our Sauces That Make Everything Better roundup. Check it out!
Filed Under: 5 Ingredients All Recipes Avocado Dairy-Free Gluten-Free Healthy Jalapeño Lime Most Popular Quick and Easy Sauces Snacks Spring Sugar-Free Vegan Vegetarian
April 16, 2015
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
“I have to be true to The Food Feelings.” I’m laughing pretty hard over here.
Yes, Lindsay- you do have a lot of favorite foods. And that’s why I keep coming back!! What’s a great recipe without some enthusiastic cheerleading to get all of your lovely readers whipping up a batch of something? DON’T STOP CHEERLEADING! 🙂
hahaa – can’t stop won’t stop! although maybe I could come up with a new word besides “favorite”… 😉
Fabulous, will work
I like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!
It’s really great
What is the shelf life?
Don’t worry about it. I ate the entire batch in less than 24 hours by myself. Try it on a feta omelette! Less than 8 hours after finishing, I’m off to buy pistachios. Walnuts were great, tho. I have second batch in the blender.
Hi, This would make a really good green hummus too. Chickpeas.
Hello i already tried to make them this is very delicious
Sam – after making a batch, I’ll put half in the freezer. That way I always have it available.
Freezes well.
I couldn’t agree more! I find it endearing…and ultimately what keeps me reading. Because why would I want to read a blogger who doesn’t LOVE all of her food?
Question — I am one of those cilantro haters…think this would still be okay with, say, a little more parsley and absolutely NO cilantro?
Yep! I do. Also, basil could be good – I mean it would be a different flavor, for sure, but I see this recipe as sort of a blank canvas for all the delicious things in your fridge. 🙂
Just wanted to update this for all the other cilantro-haters out there to say I made it with just parsley and it’s still AMAZING. YUM!
Great feedback, Courtney. Thanks!
I too, cannot eat cilantro. The minute it hits my tongue, I gag. I hadn’t eaten cilantro until I moved from Ohio to California many, many years ago. Ina Garten and I are in accord. Don’t let cilantro enter my house.:)
Thank you pinch of yum! Great inspiration. I worked with what I had at home…
I added some basil in addition to the cilantro and flat parsley.
I used 1/2 roasted pistachios and 1/2 raw cashews.
Extra lime, extra jalapeno, and some extra hot red mushroom pepper.
It was bitter but I think was too liberal with stems from the herbs. Added some extra salt and a dash of agave, and a splash of fresh lemon juice.
YUM
Glad you enjoyed this!
Can also use kale, tastes great this way!
Before you kick cilantro to the curb think about the taste you are leaving behind. I do not like the smell of cilantro but once it is incorporated into a dish all that changes. I like it.
Remember that a little cilantro goes a long way; it is a strong flavor. I accidentally overdosed my husband on cilantro in fresh salsa…he hated it for a really long time. Now I use a very small amount, when I use it and we are both happy…
There is a genetic trait that some people have that allows them to taste a particular compound, it’s soapy tasting from my understanding, and that compound is in cilantro. C:
True – and unfortunately for those of us with that particular gene market, parsley is the same, it just tastes like soap!! I LOVE Mexican, though, so maybe if it’s only a little, and it’s mixed in really well, it won’t be so bad. True fact: my late grandmother had the same genetic marker!
I am one of those people with the genetic marker but have discovered if I gently heat cilantro before adding it to a dish the soap taste disappears. Worked great for this recipe. I topped some cornbread with Cuban black beans and drizzled this sauce on top… so good! Thanks for the great recipe!
Does that work for the poor souls who think cilantro tastes like soap?
How long does this keep in the fridge
This is seriously awesome sauce! Made it with almonds instead of pistachios since I couldn’t fun any pistachios decently priced here in Hawaii. It’s a creamy take on chimichurri with a bit more texture from the nuts. Put the extra in ice trays and the sauce froze and defrosted nicely. Will definitely make this again!
Awesome, Misty! 🙂
thank you!!! just the info i was hoping to find !! and the sauce was Perfectomundo with lentil quesadillas.
just had to tell you I made this last night to go with nacho pots and it is SO tasty! Didn’t know what to expect from the combination of ingredients but its definitely on the remake list!
Sounds delicious!
I love your recipes!
Thank you for them! AND keep on keeping on your favorites!!
THAT GREEN IS GORGEOUS! And five minutes!? Um, sold. Perfect for a busy life!
I’m intrigued! The pistachios really got me curious. I’ll have to take it for a spin soon 🙂
And I never thoight of adding Pistachios in Avocado – Guacamole. Interesting! 🙂
Hello…I would live to make this but am allergic to all nuts. Think it would be okay without nuts or maybe substitute with a seed?
I am also allergic to nuts and made it with pepitas! It was delicious!
Fair warning: I have had lotsandlotsandlotsandlots of coffee. I have to that you saying everything is your favorite is TOTES my favorite. Totes.
Also! I never have to buy shelled pistachios, because my 6 year old is very willing to opening them, eat the ‘pistachio paper’, and give me at least 3/4 of all the nuts he opens. So if you need an intern, and don’t care so much about child labor then hit me up 😉
This will go perfectly with my empanadas for a starter! Thank you Lindsay 🤗👌
This is magical. Those pictures are magical. You should write a book or something (ha).
I have to make this…it’s super easy! Thanks for sharing 🙂
Lindsay, your green sauce looks so beautiful, healthy and delicious!! And easy to prepare! I can’t wait to try it soon for a dinner party.
Beautiful, healthy and delicious…..I would not call any condiment that in 4 tbsps that has
Calories Per Serving: 199
26%Total Fat 20.2g 13%Sodium 298.2mg./
To poor soul who ate ‘the whole batch” in 24 hours……congrats, you ingested about 1600 cals.
I have inspected, literally, most of the recipes…yes, potentially very tasty but also most stats are like the one for the “healthy’ green sauce….almost 25% of the days fat and @15% of sodium, NOT mentioning the ones made with nuts, oil and butter…..instead of worrying about Gluten free, non GMO, vegan and all the other ‘hip’ food catchwords, try inventing something we fat Americans need….tasty, low sodium, low fat condiments……I’ll try some of yours but I will replace lots of the sodium and fat….I care about my heart..
I should have looked at the dates of the comments….old…Just delete mine if you can. I don’t care. No one will pay attention and just call me a ‘hater’…lol…
LOL, once I began having sauces and sweets as “accents” rather than a reason to live, everything fit in my very cautious heart-healthy, low sodium diet. Moderation and awareness is the key, IMHO.
Looks great! I’m imagining using it for a chicken salad base!
This sounds delicious! Would love it try it as a spaghetti sauce 🙂
This green sauce looks delicious! I make a similar recipe and love adding it to zucchini and cucumber noodles!
So funny Lindsey – that’s exactly what I did with it! pinchofyum.com/rainbow-power-salad-with-roasted-chickpeas
Hi Lindsay, I forgot to ask you, how long does this keep in the fridge??
Just a few days! After that, the avocado starts to brown too much.
You should /can you please add average keep time /how long it will last in the fridge / if it’s suitable for freezing in the recipe. I’m cooking for 2 but love leftovers and so would love to know if it would keep, and for how long. Thanks !
I bet it won’t even be around one night, it’s THAT good!
The acid from the lime doesn’t hold up?
I’ve found that if I add some lemon juice in the mix (I like 1 lime + 1 lemon, 1.5 avocados, and the rest as listed), it stays nice and green much longer. I’ve only tested it up to a week, because I eat it all before long. 🙂
Adam, I have used a small amount of citric acid (Ball is a brand easily found in the grocery store, in the canning section) in “green” sauces and also herb-based compound butters. It really keeps the green color vibrant. I use about 1/8 to 1/4 tsp. per batch.
My family LOVES it, especially my husband! I’ve tried it as an alternative to pesto sauce with pasta and grilled chicken. It’s delicious! It has become a staple food in our home! Thank you for sharing this wonderful recipe!
Love using this as an alternative to pesto! Thanks for sharing, Erica! 🙂
I totally understand your enthusiasm about your food! My kids just roll their eyes at me when I get excited about something I made. Double eye rolls if I make them wait for me to take a picture of the food before they eat. I also understand your enthusiasm about Snapchat-again, eye rolls from my teenagers (who are my only Snapchat friends, they wish I would just stop :))
This looks super good. This seems like it could be good over Indian food. I have an OBSESSION with the green sauce at Brasa. Have you been? I think you would LOVE it. Their green sauce is mayo based. Anyway, please scope it. My 3 year old begs for the black beans and yellow rice. I’m getting hungry just thinking about it.
I have been to Brasa – and yes! YUMMY!
What’s your snapchat? I’d love to see some of these cool food videos!
Lindsay’s snapchat is @pinchofyum. 🙂
I can totally imagine this becoming my new favourite sauce as well!
It has to be absolutely amazing with all of these yummy ingredients in it. That it is actually so easy to make is definitely a huge plus as well ^.^
Lindsay – this sauce looks fantastic! I have one challenge – I am allergic to avacados 🙁 Do you think there is anything I could substitute?
Hm, let’s see. What about like edamame or something? I know that sounds weird but I’ve actually used that in guac when I’ve been short on avocados and it’s worked surprisingly well!
Amazing!!! I’ll definitely try that – thanks for the advice!!
Hi, Jennifer.
I’m a San Diegan with an avocado allergy, so I feel your pain. I saw this recipe and it looks amazing, but can’t have the avocado either, so I perused the net and found this website with a slew of great avocado substitute ideas, depending on recipe. You should totally check it out.
https://www.reddit.com/r/EatCheapAndHealthy/comments/2f38q5/what_is_a_good_substitute_for_avocado_its/
I would think that hummus would be a good substitute for those who are allergic or dislike avocado.
A lot of similar sauces use Greek yogurt, it would be quite different but that could get you the creamy texture!
This would make a really good green hummus too. Chickpeas.
This looks amazing! How long does it stay good in the fridge?
I would like to know, also! Single human household, so sauces/dressings need to last a little longer for me 🙂
Hey Meghan! I’d give it about three days. It might need a little stir to stay smooth but it shouldn’t brown or anything.
Does it freeze well?
Yep! Other readers have had good success freezing this sauce.
I like to say that my favorite food is the food that’s in front of me. Who could pick when there are so many jaw dropper recipes out there?! Having 90 favorite things is beautiful, not annoying! I digress, this looks amazing, and I want to put it on everything. Thanks for sharing!
I’m in such a saucy mood right now, and I’ve been trying to look for more recipes to sauce up my foods. I totally believe you when you say this sauce is one of your favorite things. Quite frankly, I have a million favorite things too! If Oprah can pull it off, so can we!
SO TRUE! I love that! 🙂
Yum! I love quick sauces! They can turn a dish from ordinary to outstanding. Can never have too many sauce recipes 🙂
This looks amazing, Lindsay! And I hear ya with the whole everything is your favorite thing. I like everything I put on my blog and a lot of the dishes are my favorites. Otherwise, why would I put them on there? “Here’s a chicken recipe that’s just so-so, but you gotta try it!” 🙂 Haha. But this green sauce really does look and sound magical. I love that you can put it on anything. Can’t wait to try it!
I have to say, I love the way you write. You were legit fangirl-ing out over this sauce and I love it. Definitely want to make it now!
Omgahhh this sauce looks absolutely heavenly. That green is so vibrant. Would have never thought to load it up with pistachios. And that snap of Sage was too good. She just wasn’t even gonna try to pretend to have it. Such a cutie pie!
Right? She’s like, mom, I’m over this game.
This sauce looks fantastic — excited to try it. The spring is hectic for me between family, teaching, and coaching, so I try to make big food prep batches on a Sunday. How long do you think this would keep in the fridge, and do you think it would freeze well?
Thank you!!!
Hey Erin! We keep ours about three days before it’s either gone, or time to toss the remaining scraps. 🙂
This is a fantastic recipe, thank you! How do you keep it from turning brown? Made it for a party and it was brown after a few hours. Can’t imagine it will keep for long in the fridge.
The colder you can keep it, the better! And if you’re able to keep it covered. It will also brown faster if your avocados are really really ripe.
That sauce looks amazing!! Love the pistachios in there! And Sage is such a beauty. We have a beauty too, Dizzy, even though he’s a boy, he’s still a beauty. Don’t you just love having a dog!!!
I do! She doesn’t love green sauce, but I will still love her. 🙂
Any alternatives to pistachios for someone with nut allergies?
Hi, Diana! Other readers have had luck using pumpkin seeds instead. 🙂
So basically it’s a guacamole-chimichurri-pistachio pesto rock your taste buds sauce 🙂 Well done Lindsey!
Yes. Exactly. 😀
Oooh dippable gauc! With Nuts! But not any nuts – my FAVORITE nuts!
Looks great! Thanks for the nutriti0n label, but what is the serving please?
Hey Teale! It’s listed at the top of the recipe – about 1/4 cup.
Lindsey,
Does it heat up well? I want to add it to pasta for a meal this week but wasn’t sure how well it heated!?! Thanks!
It can definitely be heated up a little (I wouldn’t simmer it on the stove, but tossed with some hot pasta would work fine!).
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