Nightshade Free Avocado Herb Cream
Creamy, herby, and vibrantly green, this avocado-based sauce is the kind of thing you'll want to drizzle over everything. Ripe avocados blended with fresh cilantro, parsley, and chives create a lush, pale-green cream that tastes bright and indulgent all at once. A generous squeeze of lemon juice keeps it fresh and balanced, while a splash of olive oil gives it that silky, restaurant-worthy finish. For anyone navigating a nightshade-free lifestyle, sauces and dressings are often the trickiest category — so many store-bought options sneak in tomato, paprika, or pepper derivatives. This one is built entirely from whole, clean ingredients, and the optional jalapeño is easy to leave out if you're keeping things strictly nightshade-free. The blender does all the heavy lifting, and you can adjust the consistency with a little extra water until it's exactly as thick or pourable as you need it. Serve it as a dip, a spread, a salad dressing, or a finishing sauce — it genuinely works for all of the above.
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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)
Can be omittedjalapeño
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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