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Square photo of overhead view of bowl of avocado sauce with spoonful lifting out of it.
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5 from 2 votes

Five Minute Avocado Sauce

Fresh herbs and garlic pack a ton of flavor into this creamy, vegan avocado sauce, with a pesto-like crunch from pumpkin seeds! Put it on chicken, fish, tacos, fajitas, pasta salad... it's super versatile!
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Servings: 6 servings
Calories: 119kcal
Author: Elizabeth Lindemann

Equipment

  • Food Processor

Ingredients

  • 1/2 cup cilantro leaves and stems
  • 1/2 cup parsley leaves and stems (or more cilantro)
  • 1 large avocado
  • 1 jalapeño pepper seeds and ribs removed
  • 1/3 cup pumpkin seeds  pepitas
  • 1 small clove garlic smashed
  • juice of one lime  about 2 tablespoons
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 cup water
  • 2 tablespoons extra-virgin olive oil

Instructions

  • Add all ingredients except olive oil to food processor, starting with only 1/4 cup water (1/2 cup cilantro leaves and stems, 1/2 cup parsley leaves and stems, 1 large avocado, 1 jalapeño pepper, 1/3 cup pumpkin seeds , 1 small clove garlic, juice of one lime , 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 to 1/2 cup water).
  • Turn food processor on and process for about one minute, until very smooth.
  • If sauce is too thick, add more water.
  • While the food processor is on, drizzle the 2 tablespoons extra-virgin olive oil in gradually.
  • Taste and adjust seasoning if necessary. Serve as a dip with veggies, spread on sandwiches or burgers, on top of grilled chicken, fish, shrimp, or steak, as a dressing on salad or pasta... or eat plain with a spoon! :-)

Notes

  • If you like things extra spicy, leave the seeds in the jalapeño.
  • You can freeze this avocado sauce in an airtight container (or portioned out into a few containers) for up to 6 months. Defrost completely before using.
  • To avoid the sauce turning brown, store it in a bowl with a squeeze of lime or lemon juice on top and cover with plastic wrap, pressing the plastic directly on to the surface of the sauce, minimizing as much air exposure as possible.
  • You can substitute other seeds or nuts for the pumpkins seeds- sunflower seeds, sliced or slivered almonds, pine nuts, walnuts, or pistachios all work great.
  • This recipe was adapted from Lindsay at Pinch of Yum's 5 Minute Magic Green Sauce.

Nutrition

Serving: 4tablespoons | Calories: 119kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 396mg | Potassium: 233mg | Fiber: 3g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 13.9mg | Calcium: 11mg | Iron: 0.8mg