Creamy Avocado Cilantro Sauce

Recipe by Katie Mae

Makes 1½ cups | Ready in 5 minutes | Stores 1 week in fridge


    • ½ bunch fresh cilantro (about 1 oz)
    • ½ avocado, peeled (about 2 oz)
    • 1 jalapeno, without ribs and seeds
    • ¼ cup lime juice
    • 6 tablespoons water
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons shelled pistachios (optional)
    • 1 teaspoon garlic granules (or 3 garlic cloves)
              ½ teaspoon ground cumin



  1. Add all of the ingredients to a blender and blend until creamy.
  2. Serve promptly or store in an air-tight container for later.


I like adding the pistachios for a little bit of nutty flavor to balance out the flavor, but they can be left out if you prefer.

For a sauce with a little more texture, use a food processor instead of a blender.

When stored the liquid may separate, but give it a stir and you’ll be all set.

Print Recipe