This vibrant green avocado sauce is made with creamy avocados, spicy jalapeños, fresh cilantro, and rich pistachios, creating a bold sauce that's perfect for topping tacos, nachos, fajitas, and more.
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This creamy green avocado sauce is the perfect topping for all your favorite Mexican recipes-but don't be surprised if you start dipping tortilla chips into it before it even hits the table!
Packed with flavor and a satisfying texture, this avocado-based sauce is salty, rich, and totally addictive. Use it as a dip for chips, or drizzle it over dishes like Vegetarian Fajitas, Vegetarian Chipotle Enchiladas, or Butternut Squash and Black Bean Quesadillas.
This sauce is a versatile, must-try addition to any Mexican-inspired meal. Plus, it's naturally vegan, gluten-free, and comes together in just a few minutes!
Ingredients
- Avocado
- Garlic
- Jalapeno
- Fresh cilantro
- Fresh parsley
- Shelled pistachios
- Olive oil
- Water
- Lime juice
- Coarse kosher salt
How to make avocado sauce
- Pulse all ingredients in a food processor until chopped, then let the motor run until the desired consistency is reached. You can add more or less water or oil if you want the sauce thicker or smoother.
Top tips
Use a food processor
I highly recommend using a high quality food processor (that's an affiliate link to the one I have) to make this dip, but it could still be done with a fork to mash the avocado and a chef's knife to finely chop all the other ingredients.
How to have ripe avocados every time
I always buy my avocados at least four days before I want to eat them. Choose avocados that are completely firm, then place them in a brown paper bag and fold over the top.
Leave the bag closed and check on it in 2-3 days. It should give slightly to gentle pressure. If it still feels firm, place it back in the bag and check in another day or two.
If you want the avocados to ripen faster, you can also place an apple or banana in the bag with the avocado. I find that purchasing already ripened avocados from the store usually results in brown, stringy avocados that are unusable. This method works perfectly every time.
You can read more in my blog post about how to ripen and store avocados.
How to store avocado sauce
Store your green avocado sauce in a bowl in the refrigerator with a sheet of plastic wrap pressed against the top to help prevent browning. This recipe is best enjoyed the day it's made, but will keep for up to 2 days.
Tips for customizing creamy avocado sauce
- Add a healthy pinch of crushed red pepper flakes or leave in the jalapeno ribs and seeds to make it spicy
- Add another ¼ cup of either parsley or cilantro
- Use as a spread on veggie sandwiches
FAQ
Add more parsley instead! It will give the sauce a little bit of a different (but stilldelicious!) flavor.
If you can't have pistachios, omit them or replace with walnuts.
More dip recipes
- Oven Roasted Corn and Black Bean Salsa
- Taco Dip
- Pico de Gallo with Avocado
- Mango Avocado Salsa
- White Bean Dip
- Vegetarian Buffalo Dip
- Poblano Cream Sauce
- Healthy Guacamole
- Whipped Feta Dip
- Avocado Chimichurri Dip
- Roasted Red Pepper Whipped Goat Cheese
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Green Avocado Sauce
Ingredients
- 1 avocado
- 1 clove garlic
- 1 jalapeño, ribs and seeds removed
- ½ cup fresh cilantro
- ¼ cup fresh parsley
- ¼ cup shelled pistachios
- ⅓ cup olive oil
- ⅓ cup water
- Juice of 1 lime
- ½ teaspoon coarse kosher salt
Instructions
- Place all ingredients in the bowl of a food processor and pulse to combine, then let the motor run until the desired consistency is reached. Serve immediately or transfer to a small bowl and cover with a film of plastic wrap, pressing it gently into the top, and refrigerate until ready to use.
Notes
Tips for customizing creamy avocado sauce
- If you can't have pistachios, omit them or replace with walnuts
- Add a healthy pinch of crushed red pepper flakes or leave in the jalapeno ribs and seeds to make it spicy
- Add another ¼ cup of either parsley or cilantro
- Use as a spread on veggie sandwiches
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