Juan Wampler's Salsa Verde Magnifico

This month’s recipe was to be a nice Pasta Fagiolini dish but I was stymied by the fact that the Winn Dixie I was shopping at had absolutely no pasta on the shelves. When did people start wiping with lasagna sheets? Fortunately, the produce section was amply stocked, so I loaded up my trolly with ingredients for Plan B.

 

This simple green sauce is highly versatile. It can be a dressing for your favorite salad or a sauce for your chicken.  And it’s just this thing for nights during quarantine with a bag of tortilla chips in from of the TV.

It’s totally by accident that I created a totally vegan dish. But, that’s a pretty happy accident.

 

INCREDIENTS:

2 avocado

2 tomatillos

2 c. packed parsley and cilantro leaves (combined)

2 jalapeño, ribs and seeds removed

2 cloves garlic

2 tsp. salt

2 limes, juiced

½ c. water

½ c. olive oil

½ c. macadamia nuts (a nice substitute is pistachios)

PREPARATION:

Pulse all ingredients – except pistachios – in a food processor until incorporated.

Add macadamia nuts 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.  Enjoy, JW