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!
Add all ingredients except olive oil to food processor, starting with only 1/4 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 olive oil (2 tablespoons) 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! :-)
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.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.