First, the stuff I'm calling "Great Green Stuff." It's from Pinch of Yum, the cooking blog I've referenced before, . . .
I made this a little differently from the original, with more avocado and more jalapeno (I think I used two; you can adjust to your own taste) and leaving out the water. I was sort of aiming for about 1 ½ times her recipe. So here's my version.
Debi's Great Green Stuff
1 cup packed cilantro leaves, or a combination of cilantro and parsley (I ended up with probably ¾ cilantro and ¼ parsley; you could use all parsley if you're convinced that you don't like cilantro, but hey! be good to your guests and make it right! (Later note: Pati Jinich of Pati's Mexican Table on Create TV says that cilantro stems have a lot of flavor. So I think I could have saved myself some work by just chopping up the whole bunch of cilantro from the point at which the leaves start upwards, and not picking off the leaves and discarding the stems.)
¼ cup lime juice (And yes, I used the bottled stuff, just as I discussed in this post)
1-2 jalapenos, ribs and seeds removed (You don't want it to be terribly spicy, but there should be a nice burn.)
2-3 cloves garlic
¾ cup olive oil
1 tsp. salt
¾ cup pistachios (Yes, these are expensive. You want the raw, unsalted ones. Best way to buy them is in the bulk foods aisle of a natural grocery store such as Sprouts. Remember, even if you have to get an expensive ingredient in order to make something yourself you're still going to be paying less than you would if you bought the item pre-made--not that you'd be able to find this particular item in any store.)
Put all ingredients except for the pistachios in your food processor and blend to a coarse paste, then add the nuts and pulse until they're fairly finely chopped but still have texture. Pour into a bowl, surround with dippers, and let the games begin!
The second hit was the mini apple pies I made using the recipe for Tiny Tim Cranberry Tarts. (No picture, alas. Once again the demands of the event itself took precedence over photography. And I didn't do the parchment paper rounds that I talk about in the recipe, but maybe I should have. If you have left any holes in the dough and the filling oozes out the tarts will stick to the pan.) I simply substituted small apple pieces for the cranberries, and they turned out just great, disappearing almost as fast as the green sauce. You really can't make too many. (Yet another later note: Go to the post on the open house and scroll to the bottom to see a picture of the apple pies I made then. Again, as here, they were a great hit.) Just keep going until your thumbs wear out! Two comments for you if you decide to make these: 1) While the dough for the shells should be thin, it shouldn't be too thin. I was aiming for a quarter ounce per shell, which made them awfully fragile. So, in my obsessive process of perfecting this recipe, I am now giving the guideline of using 3/8 ounce per shell. (A small digital scale is a must in the kitchen and doesn't cost much.) I had a fair amount of breakage on these (which gave me an excuse to eat them up). 2) You could use almost any fruit with these, I've realized. Blueberries would be good; I'd use pecans instead of walnuts. Raspberries would be good, with pine nuts. (Yet another expensive nut, I know.) Maybe even some type of pie cherry, with almonds. Use your imagination--or just use the recipes I've given. Get your family to sit around the kitchen table squishing dough into the tartlet pans. Set up an assembly line. Go for it!