Cilantro-Parsley-Avocado Dip

Back when I was a kid in elementary school, there was a saying we heard or saw pasted to the wall nearly every year for 6 years:

“March comes in like a lion and goes out like a lamb.”

I don’t know who was responsible for this ubiquitous line, but I can tell you: Mother Nature had a completely different idea this year.  The lamb came early and the lion returned to say hello for a little while.

If there ever was a day where you need a little comfort food, it would be today.  After leaning full-on into the winds of Spring with the sun shining down encouragingly as the snow melted away, there’s been a shift.

The snow is back.

Oh, it probably won’t last long: it’s so wet and sloppy that the slightest shimmer of warmer temps will send it melting back down into a muddled puddle, but nevertheless, this is definitely a day to stray outdoors as little as possible.

I do, however, have a recipe that keeps Spring at the front of your mind. You’ve already seen pictures of it here and here, but now I am finally sharing the recipe.  It’s a twist on guacamole with a spin of pesto, I suppose, but it uses a large quantity of herbs to create an intense green paste that is perfect for dipping crunchy crackers into, serving alongside vegetable or meat or quinoa patties, or just tiding over your hunger with by just indulging in a few spoonfuls.

Easy to put together and quick to disappear – you may want to double this batch!

Cilantro-Parsely-Avocado Dip

1 large bunch cilantro, roughly chopped, including stems
leaves from one large bunch of parsely, chopped (discard stems)
1 large avocado, peeled, pitted, and roughly chopped
2 teaspoons fresh lemon juice
2 teaspoons sesame oil
1 tablespoon pine nuts
1 clove garlic, roughly chopped
1/4 to 1/2 teaspoon salt, to your taste

Place all ingredients into a blender or into the bowl of a food processor.  Process until completely smooth.  Scrape out into a bowl and serve.

Makes a scant 1 cup.