Cilantro Pistachio Sauce

This sauce is the kind of thing you’ll want to keep in your fridge at all times, combining smoky poblano, bright cilantro and a touch of sweetness. It’s terrific drizzled over enchiladas or a green salad, scooped up with tortilla or sweet potato chips, or layered into a sandwich (my favorite: roasted beets, pickled red onions and alfalfa sprouts).

Ingredients

• 2 poblano peppers
• 1 tablespoon minced garlic
• 2 tablespoons olive oil, for sautéing
• 4 cups packed cilantro
• 3/4 cup shelled pistachios
• 1/4 cup agave or honey
• 1/2 cup water
• 1/4 cup rice vinegar
• 3/4 cup olive oil, for blending
• 1 1/2 teaspoons salt

Instructions

1. Roast the peppers.

Place poblanos on a sheet pan and broil on high until the skins are blistered and blackened, turning occasionally so they roast evenly. Transfer to a sealed container and let them steam for at least 30 minutes (or refrigerate overnight for easier peeling).

2. Peel and deseed.

Once cooled, remove stems, seeds and skins. Peel the skin off gently with your fingers or scrape with a knife, keeping as much of the flesh as possible.

3. Sauté the garlic.

Heat 2 tablespoons olive oil in a small pan over medium heat. Add garlic and sauté 1–2 minutes, until just beginning to turn golden. (This softens the bite and keeps it from lingering on the breath - which can be important for a meditation retreat!)

4. Blend the sauce.

Combine roasted peppers, sautéed garlic, and all remaining ingredients in a blender. Blend until smooth and creamy.