Avocado Purée

on Monday, 16 December 2013. Posted in Appetizers & Starters, Recipes, Sauces & Condiments

Smooth, rich and just a tad spicy, this avocado purée is an elegant take on guacamole. Serve it with ceviche, grilled shrimp, seared scallops or gazpacho.


  • 1/2 cup cilantro, chopped
  • 1 shallot, chopped
  • 1 tablespoon chopped jalapeño
  • 2 large ripe avocados
  • 1/4 cup lime juice
  • 3 tablespoons Calivirgin Jalapeño Olive Oil
  • salt & pepper


In a food processor, pulse the first 3 ingredients until they form a paste. Scoop out the flesh of the avocados and add to the food processor bowl. Pulse until combined. With the motor running, slowly drizzle in the lime juice and jalapeño oil until thoroughly combined. Add salt and pepper to taste.

To store for longer than a few hours, place the purée in a small bowl, squeeze lime juice on top to cover, and refrigerate. Eat within 24 hours.