Spicy Creamy Garden Herb Sauce

Written by Eydie Desser

It’s summertime and Garden of Eydie has an abundance of cilantro, parsley, shallots, and Serrano peppers, and so do the markets. What to do? Let’s make a delicious sauce for grilled vegetables or veggie burgers, or thin it down with water and it can be used as a salad dressing. It’s also delicious on baked yams or potatoes. This sauce would be so good on roasted cauliflower. You name it, this herb sauce will enhance anything you want to eat…well, maybe not oatmeal!


  • 1 medium-size shallot, finely minced (about 1 TB)
  • 6 medium-size cloves garlic (peeled and minced—about 1 TB)
  • 1/2 Serrano pepper, stem, and seeds removed, finely minced to make ¼ tsp – ½ tsp (depending on how spicy you like it)
  • 2 bunches of cilantro leaves and delicate stems (thick stems removed) 
    • About 2 cups
  • 1 bunch Italian flat-leaf parsley, leaves only (about 2 cups)
  • 1 Avocado flesh (1/3rd cup)
  • 1/3 cup lime juice or more to taste

Pinch of salt (optional)…but taste, as it really doesn’t need it


1- Place all of the ingredients in a food processor or blender and process until smooth.

2- Add 2-3 TB water to make a thick sauce for vegetables, veggie burgers, tacos or potatoes. For a salad dressing add a little more water for desired consistency.

3- Taste and add more lime juice or Serrano pepper to your liking.

4- The sauce can be refrigerated for up to 4-5 days, possibly even a week, but it’s vibrant green color will diminish a bit. It will still be delicious. Transfer to a glass jar, and lay plastic wrap touching and covering the sauce to seal it from the air. Place lid on the jar and refrigerate.

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