Creamy Avocado Herb Sauce

This sauce is packed with flavour, whole foods and is perfectly paired with pasta, salads or any protein. Plus, it is naturally dairy free! The avocados will act as our creamy base and the remaining ingredients such as our herbs, nuts and garlic will work alongside to make a tangy, fresh flavour. This is basically your favorite pesto sauce reimagined.

I am a huge sauce person. The more, the better. I love how much sauce this recipe makes, meaning you can make a batch at the beginning of the week and enjoy it thru various mealtimes. We use it as a pasta sauce or dilute it with some oil and vinegar for a salad dressing. It also makes a wonderful veggie or chip dip!

This creamy avocado herb sauce takes no time to make and gives a flavourful kick to so many meals. We even love repurposing this as a flavour addition to soups. It is that good.

Creamy Avocado Herb Sauce Ingredients

• Avocados: I store my avocado in the fridge and use them up once they hit peak ripeness. For this recipe I am using small avocados but you can use larger ones if that is what you got! The sauce may just be more avocado forward.
• Parsley/Cilantro: Fresh parsley and cilantro is what you need for this recipe, no dried herbs!
• Garlic: Of course, you can’t have sauce without garlic. Sometimes I add in a few more for flavour, smell and health benefits. My kids like garlic too! If your kids are sensitive to garlic, feel free to reduce the amount used.
• Veggie Broth: You can use any broth you have. If wanting this recipe vegan, stick to veggie broth.
• Olive Oil: I like using anything from a light to a dark to a more robust flavour to a gentle flavoured olive oil. Anything works here!
• Pistachios: I use shelled unsalted pistachios.
• Pine Nuts: Adds a fresh, nutty flavour.
• Lime/Lemon Juice: For extra tang and to help preserve the avocado while storing for later.
• Salt: As always, I love sea salt. It is so good for your body and is a great electrolyte.

To make and store this recipe, I use these tools. Click the text to shop:

• Vitamix A2500
• Mason Jars
• Coloured Mason Jar Lids

*Some links are affiliate*

How To Make Creamy Avocado Herb Sauce

First, grab your blender of choice (I use my Vitamix!) and have all your ingredients out and ready to go. It really is as simple as putting everything into the blender, blending it to texture preference and then enjoying.

STEP 1: ADD INGREDIENTS

Put all the ingredients into a blender.

STEP 2: BLEND

Blend until combined and to your liking. Add salt to taste and blender further.

STEP 3: ENJOY!

Serve with your favourite pasta, veggies or as a dip for chips! I love topping it with extra nuts or even chilli flakes.

Stay In The Loop!

Sign up and get my recipes sent right to your inbox!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

How To Store

Keep in an airtight container or jar in the fridge for up to 5 days. Feel free to stir well if any separation occurs.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Creamy Avocado Herb Sauce

Pesto sauce reimagined. This sauce is full or flavour and naturally dairy free! One of my favorites for using as a dip, pasta sauce or salad dressing.

4 from 1 vote

Print Rate Pin Recipe

Prep Time: 10 minutes minutes

Servings: 2.5 Cups

Ingredients

• 2 Small Avocados
• ½ Cup Fresh Parsley
• ½ Cup Fresh Cilantro
• 4 Cloves Garlic
• ½ Cup Veggie Broth
• ½ Cup Olive Oil
• ¼ Cup Unsalted Pistachios
• ¼ Cup Pine Nuts
• 2 Tablespoons Lime Juice
• 3 Tablespoons Lemon Juice

US Customary – Metric

Instructions

1. Put all the ingredients into a blender. Blend until combined and to your liking. Sometimes I like it to be little more chunky and sometimes I like it real smooth and creamy. Add salt to taste and blender further.
2. If the sauce seems too thick, add more broth. If you would like it thicker, add in another avocado.
3. Serve with your favourite pasta, veggies or as a dip for chips! I love topping it with extra nuts or even chilli flakes.
4. Keeps in an airtight container in the fridge for 5 days.