Everything Green Sauce

Ingredients

• 1avocado, pitted and peeled
• 25 g (1 1/2 cups)fresh coriander leaves, lightly packed
• 113 g (1 can, 4 oz)chopped green chillies
• 79 ml (1/3 cup)water
• 30 g (1/4 cup)salted roasted pepitas
• 60 ml (1/4 cup)olive oil
• 30 ml (2 tablespoons)lime juice
• 2 clovesgarlic
• 15 ml (1 tablespoon)serrano chilli, finely chopped, with stem, seeds and membranes removed
• 1.25 g (1/4 teaspoon)salt

Instructions

1. 1

   Add ingredients

   Put all the ingredients into a blender.

2. 2

   Blend until smooth

   Cover and blend on high for 30 to 60 seconds, scraping down the sides of the blender once, until smooth.

What is green sauce?

Green sauce is a broad name for blended sauces built around fresh green ingredients, chillies and a tangy element. This version combines avocado and coriander with canned green chillies, lime, pepitas and olive oil.

Its creamy texture and bright, savoury flavour make it easy to use in different ways. The short blending method keeps preparation simple and quick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 78 calories, 2g protein, 3g carbs, 8g fat.

Olive oil, avocado and pepitas provide most of the energy and fat, while the avocado and vegetables contribute some carbohydrate and fibre. Pepitas add a little protein. Serve a spoonful with a meal that includes a protein-rich food and vegetables or whole grains for a more balanced plate.

Why these ingredients work

Avocado: it gives the sauce body and a creamy feel. Choose one that yields gently when pressed so it blends without lumps.

Pepitas: these add a nutty note and help thicken the mixture. Salted roasted seeds bring seasoning too, so taste before adding more salt.

Green chillies: canned chopped chillies provide a mild, tangy base, while the deseeded serrano brings a fresher, sharper heat.

Getting a smooth blend

Blend on high for the full 30 to 60 seconds, then scrape down the sides once so any leaves or garlic caught above the blades are incorporated. If the blender struggles, stop it before scraping.

The recipe includes 79 ml water to help the ingredients move. Add no extra liquid unless needed, and do so gradually to avoid making the sauce thinner than you want.

Adjusting the flavour

Taste after blending: the canned chillies, salted pepitas and measured salt all contribute seasoning. Lime gives the sauce its tang, while the garlic and serrano add pungency and heat.

For a milder result, use less serrano next time; for more bite, retain some of its seeds. Make adjustments in small amounts so the avocado and coriander remain prominent.

How to use it

Spoon it over burritos, eggs or grain bowls, or use it as a dressing for salads. It also works as a dip or a finishing sauce for roasted vegetables.

For salads, start with a small amount and loosen it with a little water if you want a more pourable consistency. For bowls and burritos, keep it thicker so it stays on top.

Serving and timing

The sauce takes about 10 minutes to prepare, with blending itself taking 30 to 60 seconds. Have the ingredients ready before you start, as the blender does the work quickly.

The stated yield is 12 servings. Spoon out what you need and serve the rest promptly, since the avocado can darken when exposed to air.

Recipe notes & tips

• Use a ripe avocado so it blends evenly.
• Lightly pack the coriander leaves when measuring them.
• Scrape the blender once during mixing to catch leaves near the sides.
• Taste before adding extra salt because the pepitas are already salted.
• Remove the serrano seeds and membranes carefully for a gentler chilli flavour.

Variations

• Extra lime: add a little more lime juice for a sharper finish.
• Milder heat: reduce or omit the serrano chilli.
• Herby twist: replace some of the coriander with fresh parsley.
• Thicker dip: use less water and blend until just combined.
• More garlic: add another clove for a stronger savoury flavour.

Common mistakes to avoid

• Unripe avocado: it can leave the sauce firm and uneven; use one that yields gently to pressure.
• Adding all the water at once: the sauce may turn too thin; add any extra gradually.
• Skipping the scrape: leaves or garlic can remain on the blender wall; scrape once during blending.
• Over-salting: salted pepitas and canned chillies already season the mixture; taste before adjusting.
• Leaving it uncovered: the avocado surface can darken; cover the sauce promptly after blending.

How to store

Keep the sauce in an airtight container in the fridge and use within 2 days for the best colour and freshness. Press a piece of cling film directly onto the surface before sealing. Stir before serving; this sauce is best served cold rather than reheated.

Frequently asked questions