Amazing Avo Sauce

You know when you have an avocado that needs eating up but you aren’t going to get to it?

I have the solution!

This *Amazing* Avo Sauce not only lives up to its name from a flavour perspective, it’s also great for extending the shelf life of your precious avocados.

Definitely one to save to your favourites.

It brings a bright creamy goodness wherever it goes. I especially love it with fish and pork but it’s also excellent with eggs or beef or chicken or turkey or beans or…. you get the picture 🙂

Basically use it anywhere you’d normally use avocado to bring an explosion of freshness. It’s also a great, if somewhat unusual dairy-free substitute for pesto.

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Amazing Avo Sauce

Total Time 15 minutes
Servings 1 cup


  • 30 g herbs like parsley, coriander (cilantro) mint or basil large bunch
  • 1 small avocado or 1/2 large
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 30 g jalapenos from a jar optional
  • 4 tablespoons olive oil
  • 1/4 teaspoon fine salt


  • Roughly chop the herbs to make it easier to blend.
  • Place avocado, lime juice, water, jalapenos (if using), herbs, oil and salt in a tall jug or glass jar. Just make sure the mouth is wide enough for your stick blender. Or pop in the bowl of your food processor.
  • Using your stick blender or processor, blitz until everything is combined and the herbs are finely chopped and flecked prettily through the sauce.
  • Taste and season with more salt, lime juice or oil if needed (it probably won't).

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Ways to Use Your Avo Sauce

Everywhere – you’d normally use fresh avocado or guacamole.

On tacos – like these Taco Tuesday bowls or these Egg & Bacon Tacos.

With eggs – to liven up Mexican Eggs, on an omelette or poached or fried.

With chickenPan Fried Chicken or Lime & Chipotle Chilli Chicken or Lemon & Za’atar Chicken.

With fishPan Fried Fish or Fast Roast Salmon & Peppers or Baked Fish + Kale Chips.

With beefSalt Crusted Burgers with Mashy Peas or Pepper Steak with Ricotta

Variations & Substitutions

family-friendly – skip the jalapenos.

different vegetables – replace avocado with green olives or roast eggplant (aubergine) or grilled peppers. Also thinking roast beets would make an amazing beet sauce!

different herbs – use a mix of any of parsley, coriander (cilantro), mint, basil, oregano or tarragon.

no lime – use apple cider vinegar, other wine vinegar or lemon juice.

different heat – use any fresh or dried chilli peppers instead of the jalapenos – just adjust quantity according to taste and be careful not to add too much. You could also use a splash of tabasco or other hot sauce.

garlicky – I like it better without but feel free to add a small clove of garlic for extra intensity.

Waste Avoidance Strategy

green herbs – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

avocado – use for another meal. Don’t freeze.

lime – will keep in a plastic bag in the fridge for months.

jalapenos – unopened jars can be kept in the pantry. Once open will keep in the fridge for months.

olive oil / salt – keep them in the pantry.

Problem Solving Guide

bland –  more salt, more lime or more jalapenos!

no stick blender – use a food processor – or finely chop everything and mix together with a spoon for a chunky salsa.

too hot – add more oil to calm things down. Don’t add more lime as it will exacerbate the heat.

Prepare Ahead

Yes! Just make as per the recipe. Leftovers will keep in the fridge for up to 1-2 weeks or can be frozen. Serve chilled or allow to come to room temperature.

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  • Made this for the second time. Delightful! Today we ate it as a spread on a slice of jalapeño cheddar bakery bread. Yum!

    • oo h yum Kasey – I’m making some for brunch tomorrow wiht poached eggs and steamed broccolini 🙂

  • I wasn’t sure what to expect with this as we’re so conditioned here in the States to have chips and guac (quacomole)…really enjoyed this refreshing change! Still can’t get over that it stays green. I’m still getting used to mint in food, instead of beverages like hot tea, so started out small with only 8-10 grams mint. While that was enough for me, greatly appreciate how easily this recipe can be scaled up or down for individual taste preferences.

  • 5 stars
    The Avo Sauce truly is amazing! I used up two avocados and some fresh basil and made the sauce in my food processor. We had it on whole wheat pita chips that I tossed with olive oil, sea salt and za’atar. Then we topped nachos with the avo sauce.

  • This sauce does sound great, and I’m certain that I would like it much better than pesto. I’m curious to know if one could use a roasted fresh jalapeño in place of ones from a jar? I just can’t fathom buying them in a jar (unless they are pickled), when they are so plentiful fresh.

  • 5 stars
    This tasted great but how do I keep the leftover sauce from going a dull beige colour? I covered it with clingfilm touching the surface and and forming a seal as far as I could make out then put it in the fridge. It tasted fine next day but looked blah, a bit off putting.

    • Thats weird Linda – mine stays greenish – not quite as vibrant as at first but certainly not beige. Idont bother with the clingfilm but i do keep it in a sealed glass jar –
      I wonder if that is the problem? Maybe try in a jar next time.

      • I had the same question, Jules. I think a film of water on top will keep it from browning but the oxidation problem of avocados has kept me from even buying them.

        • The vitamin C and acidity in the lime juice prevents oxidation of the sauce Supraja – and I find storing in a sealed glass jar helps. It’s a great way to extend the shelf life of your avocados!

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