This is a great dipping sauce. I served it on Tostones and Bacalitos and Grilled Shrimp.


  • 1 avocado
  • 1 cup packed parsley and cilantro leaves (combined)
  • 1 jalapeño, 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 or walnuts


  1. Pulse all ingredients – except nuts – in a food processor until incorporated.
  2. Add nuts and pulse until mostly smooth (depends on what consistency you want).
  3. 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.


I made this the first time without the parsley and with hazelnuts instead of pistachios / walnuts and it was simply delightful. Recommended.


See Pinch of Yum.