Legume Free Avocado Herb Cream
Creamy, herbaceous, and vibrantly green, this avocado herb cream is the kind of sauce that makes everything it touches taste better. Ripe avocados form the silky base, while fresh cilantro, parsley, and chives bring a bright, garden-forward flavor that feels alive rather than heavy. A hit of lemon juice keeps the color gorgeous and adds just enough acidity to balance the richness of the fruit and olive oil. If you like a little heat, the optional jalapeño nudges it into seriously addictive territory. Because every ingredient here is whole and plant-based in the most straightforward sense — no beans, no lentils, no peas — it's naturally free of legumes without any substitutions or workarounds required. The blender does all the heavy lifting, and within a minute you have a pourable, spoonable cream that works as a dip, a drizzle over roasted vegetables, or a sauce for grilled proteins. Make a batch, keep it in an airtight container, and watch it disappear faster than you expected.
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Learn more →Ingredients
4 servings
- 2 ripe avocados, halved and pitted
- ¼ cup fresh cilantro leaves
- ¼ cup fresh flat-leaf parsley leaves
- 2 tbsp fresh chives, roughly chopped
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp extra-virgin olive oil
- ¼ cup filtered water, plus more as needed
- ½ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper
- 1 small jalapeño, seeded and roughly chopped (optional)
Instructions
- 1
Scoop the avocado flesh into a blender or food processor. Add the cilantro, parsley, chives, lemon juice, olive oil, water, salt, and pepper, along with the jalapeño if using.
- 2
Blend on high until completely smooth and pale green, about 45–60 seconds, scraping down the sides once halfway through.
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