Spicy Creamy Garden Herb Sauce

butterfly Yields: 4-5 cups

Written By Eydie Desser


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Sauces play an important role when it comes to elevating the taste of a dish.  Pairing just the right sauce with your creation gives it lagniappe (a bonus!)  Elements straight from the garden add earthiness, heat, tartness and creaminess, providing us with all we need to excite the senses and make a stunning dish.


Prepare Spicy Creamy Herb Sauce:

(can be prepared up to 4 days in advance)

  • 1 medium-size shallot, finely minced (1 tablespoon)
  • 6 medium-size garlic cloves minced  (1 tablespoon)
  • 1/2 serrano chile, stem and seeds removed and finely minced (¼ - ½ teaspoon) (spice level desire)
  • 2 bunches cilantro leaves and delicate stems (2 cups)
  • 1 bunch Italian flat leaf parsley, leaves only (2 cups)
  • 1 avocado flesh (⅓  cup)
  • 1/3 cup lime juice or more to taste
  • pinch of salt (optional)


Make the Sauce:
  1. Place all of the ingredients in a food processor or blender and process until smooth.
  2. Add 2-3 tablespoons of water for a thick sauce, and more water for a thinner consistency. 
  3. Taste and add more lime juice or chile to your liking.
butterfly Cook's Notes:
  1. This herb sauce can be made into a thick sauce for vegetables, a topping for veggie burgers, tacos and potatoes, rice and noodles, and try it with our Veggie stuffed Portobello Mushrooms! Add more water to turn it into a thinner sauce for a salad dressing, or puddle of sauce for a Vegan Crab-less cake, and so much more.
  2. The sauce can be refrigerated for up to 4-5 days, possibly even a week.  Its vibrant green color will diminish a bit, but it will still be delicious. Transfer to a glass jar, and lay plastic wrap touching and covering the sauce to keep it from oxidizing. Place the lid on top and refrigerate.

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