green sauce

Fake guacamole recipe uses zucchini instead avocado to make a delicious sauce that replicates almost perfectly the most famous mexican sauce.

You won&rsquo;t believe how identical it taste and how easy is to make!

Fake Guacamole Recipe

zucchini

½ medium white onion,

green chillies,

cilantro sprigs,

canola oil

garlic clove

salt

Fake guacamole recipe

Put the zucchini in a medium sauce pan....

Put the zucchini in a medium sauce pan. Add chillies (and tomatillo, if you using) and cover with water.

Bring to a boil over medium heat and...

Bring to a boil over medium heat and cook until zucchini are tender (about 5 minutes). Strain and let the ingredients reach room temperature.

Place the zucchini and chillies (and tomatillo) into...

Place the zucchini and chillies (and tomatillo) into a blender. Add cilantro, garlic, onion and a teaspoon of salt. Pour in the oil.

Pour 1/4 cup of water. If you use...

Pour 1/4 cup of water. If you use tomatillo, don’t need to add water. Then blend until you have a smooth sauce.

Taste for salt and then transfer to a...

Taste for salt and then transfer to a container. Enjoy!

The Best Aji Verde (Peruvian Green Sauce) - A simple and fresh dipping sauce recipe, fantastic with chips, fried plantains, and grilled chicken!

Best Aji Verde (Peruvian Green Sauce)

cilantro

mint leaves

garlic

jalapeno pepper (seeded)

mayonnaise

cotija cheese ((or Parmesan))

water

Aji Amarillo Paste

lime juice

Break the bottom half of the stems off the cilantro and discard. Place all ingredients in the bowl of a food processor.

Lock the lid into place and puree until the mixture is very smooth. Taste, then add additional salt if needed.

Cover and refrigerate until ready to serve. Use within one week.

https://content.jwplatform.com/videos/8UJOQeQP.mp4

Fresh and zesty, this is the Best Aji Verde (Peruvian Green Sauce) we've ever made. Use it as a bold dip, or sauce to spoon over grilled chicken and veggies!

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

avocado

parsley and cilantro leaves (combined)

jalapeño,

lime

olive oil

pistachios (you can sub other nuts

Pulse all ingredients &#8211; except pistachios &#8211; in a food processor until incorporated.

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

Magic Green Sauce Step 1

Add pistachios and pulse until mostly smooth (depends on what consistency you want).

Magic Green Sauce Step 2

Serve as a dip, spread, or sauce &#8212; or add additional water or oil to thin the sauce for use as a dressing or a marinade.

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.

Magic Green Sauce Step 3

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!

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.

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!

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

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.

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!

thank you!!! just the info i was hoping to find !!  and the sauce was Perfectomundo with lentil quesadillas.

I bet it won't even be around one night, it's THAT good!

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. :)

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!

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!

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.

https://www.youtube.com/watch?v=p829zF1S4Ig

5 Minute Magic Green Sauce - SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! 

Full recipe: https://pinchofyum.com/5-minute-magic-green-sauce

PRODUCTS (Amazon affiliate links):
Olive oil: https://amzn.to/2PCsEXc
Pistachios: https://amzn.to/2o7NyRf

Instagram: https://www.instagram.com/pinchofyum/
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Magic Green Sauce

Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables. A cinch to make and with endless uses, this delicious fresh sauce should be a staple in your repertoire.

Salsa Verde recipe

green basil (, packed)

parsley (, flatleaf; packed)

mint leaves (, packed)

tbsp gherkins (, roughly chopped)

capers

tsp dijon mustard

tbsp red wine vinegar

tbsp extra virgin olive oil

tsp salt

Blitz - Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.

Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It&#039;s also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!

Low carb Zucchini Enchiladas that use no tortillas, wrapping the creamy chicken filling in zucchini instead! Cheesy, topped with green sauce, and delicious!

Zucchini Enchiladas

onion

red bell pepper (diced)

poblano pepper or green bell pepper (diced)

chili powder

cumin

garlic (minced)

shredded chicken*

corn (either fresh cut from the cob, frozen and thawed, or canned)

cheddar cheese (divided (about 4 ounces))

Greek yogurt

fresh cilantro

Nonfat plain Greek yogurt

Diced cherry tomatoes

Preheat the oven to 425 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.

In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.

With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.

Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.

Starting at the short ends (not the sides), gently roll the zucchini strips around the filling like a sleeping bag. Carefully place the roll seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining enchilada sauce and 3/4 cup cheese.

Bake the enchiladas until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve hot, with any and all desired toppings.

A sous-vide or roast pork tenderloin recipe for spring and summer

Pork Tenderloin with Sauce Verte

pork tenderloin

thyme

salt and pepper

parsley

tarragon

chives

Pick any large stems out and roughly chop the remaining herbs

Put them in a small blender with the capers and 1 tsp of olive oil

Blend until you have a rough puree, then season with salt and pepper and add more oil to create a thick sauce that can be drizzled

Store in the fridge until needed

Sauce Verte

Season the pork tenderloin with salt and pepper and with a few sprigs of fresh thyme (or herbs of your choice) pressed into the meat

Vacuum pack the tenderloin in a sous-vide bag

Sous vide at 59c (for medium-rare pork) for at least an hour and up to four hours.  If you prefer your pork better done, adjust the sous-vide up to a maximum of 66c for well-done meat and down to a minimum of 57c for rare pork

Once you are nearly ready to eat, take the meat from the sous-vide and heat the remaining oil in a pan

Pat the meat dry with kitchen paper before browning on all sides - this should take no more than 2 minutes

Put the meat to rest for 5 minutes before carving it into thick medallions

Drizzle over the sauce verte and serve the pork with a green vegetable and new potatoes

Pork Tenderloin

Add herbal pizzazz to your grilled meats and vegetables with this easy chimichurri recipe. This fresh parsley sauce takes ordinary meals from ho-hum to wow!

Chimichurri Recipe - How to Make Chimichurri

shallot

garlic clove,

extra virgin olive oil

red wine vinegar

red pepper flakes,

leaf

oregano

In a mini food processor (see note), add shallot and garlic and pulse until no large chunks remain.

Add olive oil, red wine vinegar, salt, and red pepper flakes. Pulse 1-2 times to combine.

Add parsley (tearing into pieces if needed) and oregano.

Pulse until no large pieces remain, but still chunky. Try not to over-process the chimichurri.

Serve over roasted vegetables, fish, chicken, pork, steak, or potatoes. Serving size: 2 tablespoons.

https://embed.mediavine.com/videos/l6gmfoiyxlpjtv2byuf1

Chimichurri Recipe

Aji Verde is a Peruvian green hot sauce. It&#x27;s made up of fresh cilantro, aji amarillo, huacatay and cheese that makes it creamy and spicy. Typically served alongisde pollo a la brasa, it pairs well with roasted vegetables, chicken or bread.

Aji Verde Recipe (Peruvian Green Sauce)

lime (juiced)

mayonnaise ((such as Hellmann's))

queso fresco

serrano peppers (ends trimmed)

cilantro (with the leaves removed and stems discarded*)

garlic (peeled)

green onions

huacatay paste ((optional))

aji amarillo paste ((optional))

To a blender, add the lime juice, olive oil, cheese, mayonnaise, serrano peppers, cilantro leaves, garlic cloves, green onions, huacatay paste, aji amarillo and salt. Blend for about 1 to 2 minutes, until very smooth. At first the cilantro leaves won&#x27;t be totally smooth, but keep the blender running and it will eventually become cohesive and smooth.

Give it a taste and adjust the salt according to your liking. Keeps in the fridge for up to a week.&nbsp;

5 Minute Magic Green Sauce - SO AWESOME. Totally vegan and made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! 

pistachios (you can sub other nuts – see FAQs)

Hi, This would make a really good green hummus too. Chickpeas.

I am also allergic to nuts and made it with pepitas! It was delicious!

https://content.jwplatform.com/videos/1FwCD97Y.mp4

5 Minute Magic Green Sauce – SO AWESOME. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley! Vegan.

This Green Mojo Sauce can be used for topping SO many different things. It's loaded with fresh herbs, garlic and spicy peppers and it just perks up everything that it comes in contact with.

Mojo Sauce

cilantro (chopped)

parsley (chopped)

garlic (smashed)

jalapeno (diced)

Tablespoon white wine vinegar

salt (to taste)

Place all ingredients in food processor or blender and process until desired texture is reached.

https://content.jwplatform.com/videos/bnLlIbp0.mp4

This Green Mojo Sauce is loaded with fresh herbs, garlic &amp; spicy peppers – It’s the perfect, zesty topping for meat, seafood, chicken or roasted vegetables.

Recipe for an authentic &quot;salsa verde,&quot; or &quot;green sauce,&quot; a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You make it mild or spicy depending on how many peppers you add. You will love it. Give it a try!

Salsa Verde Recipe

tomatillos tomatoes

white onion

serrano chiles

cooking oil

salt +

Remove the papery husks from the tomatillos and rinse to remove the sticky residue.

Quarter the onion.

Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.

Bring the water and ingredients to a boil and then simmer for 10 minutes.

Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)

Heat 2 tablespoons of cooking oil in the pot.

Pour the blended salsa back into the pot with the hot cooking oil.

Reduce the heat and simmer for 20 minutes.

Add the salt and adjust if necessary.

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Top 19 green sauce recipes from across the web

The most viewed green sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fake Guacamole Recipe

Best Aji Verde (Peruvian Green Sauc...

5 Minute Magic Green Sauce

5 Minute Magic Green Sauce

Salsa Verde recipe

Zucchini Enchiladas

Pork Tenderloin with Sauce Verte

Chimichurri Recipe - How to Make Ch...

Aji Verde Recipe (Peruvian Green Sa...

5 Minute Magic Green Sauce

Mojo Sauce

Salsa Verde Recipe

Easy poached salmon

Sheet Pan Meatballs with Tomato Sal...

Cilantro chimichurri sauce

How to Make Chimichurri Sauce (Auth...

Peruvian Green Sauce

Pie Mash and Liquor

Fish in Green Sauce

Top 19 green sauce recipes from across the web

The most viewed green sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fake Guacamole Recipe

Best Aji Verde (Peruvian Green Sauc...

5 Minute Magic Green Sauce

5 Minute Magic Green Sauce

Salsa Verde recipe

Zucchini Enchiladas

Pork Tenderloin with Sauce Verte

Chimichurri Recipe - How to Make Ch...

Aji Verde Recipe (Peruvian Green Sa...

5 Minute Magic Green Sauce

Mojo Sauce

Salsa Verde Recipe

Easy poached salmon

Sheet Pan Meatballs with Tomato Sal...

Cilantro chimichurri sauce

How to Make Chimichurri Sauce (Auth...

Peruvian Green Sauce

Pie Mash and Liquor

Fish in Green Sauce

The most viewed green sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine