glorious green sauce

Ok, I promise you, this recipe lives up to it’s newly given name. 

It’s got all the greatest ingredients in one: herbs, citrus, peppers, avocado, garlic, nuts (or seeds), olive oil, and salt. It’s similar to favorites like chimichurri and guacamole. Since the ingredients in this sauce differ in measurements, plus has the addition of nuts/seeds, it keeps the same deliciousness while giving it a creaminess that makes it perfect for anything. Literally. Put it on just about anything and it will elevate your meal. Wraps, sandwiches, buddha bowls, as a dip, etc. 



Worth noting: I absolutely love making sauces and dressings in large amounts to freeze the extra. This is important guys. I am not a condiment person, but I LOVE a great homemade sauce. I need them on hand at all times. I can’t tell you how many times the most simple dish is made 10x better from my emergency stash of sauces. I recommend investing in an icecube tray so they can be stored in individual servings. (I’ve stored in mason jars and it is a headache when you don’t want to defrost all the sauce for 1/5 of its contents). I personally prefer the icecube trays to be silicone, whiskey size, and with a lid. The lid keeps them clean in the freezer, the whiskey icecubes are about 3x larger than regular cubes, and the silicone makes it easy to pop them out. I simply throw the cube in a ramekin and heat it up on the stove or in the oven (no microwaves around here). 


Back to this refreshing sauce. It takes less than 5 minutes to throw together and all you need is a blender. Get ready to fall in love. 



  • roughly 1/2 cup cilantro
  • roughly 1/2 cup parsley
  • 1 avocado
  • 1 jalapeño, (or other pepper. remove seeds if you don’t want spice)
  • 1/2 cup sunflower seeds (replace with any nuts/seeds you want)
  • 7 garlic cloves
  • juice of 1 lime
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 teaspoon salt
  • some cracked black pepper, to your discretion 


  1. Add all ingredients to blender and pulse.
  2. Serve as a spread/dip, or add more water to thin consistency into a dressing for salads. 

*This post shows it served on top of a wrap with falafel, roasted spiced carrots, and kale.

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