3-Ingredient Avocado Pesto Sauce

updated Apr 30, 2020
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Avocado Pesto Sauce

Somewhere between Green Goddess and Caesar, this sauce is a creamy, herby, umami dream. And it only takes 3 ingredients and a blender to make.

Makes1 cup

Prep5 minutes

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Green goddess dressing in a jar
Credit: Jesse Szewczyk

When you need a quick weeknight sauce to finish a grain bowl or top a naan-wich, this is the one you should reach for. It requires just three basic ingredients — ripe avocado, basil pesto, and anchovy paste — and it instantly makes any meal feel more complete.

Because the ingredient list is so minimal, each component plays a huge role in the texture and flavor of this sauce. Using an entire avocado gives it its rich, creamy body without the need for dairy. Pesto adds fresh, herby flavor and lots of garlicky goodness, without all the work of mincing and chopping. The anchovy paste adds a boost of umami — but if you don’t have it or aren’t a fan, you likely have an alternative in your pantry (more on that below). Here’s how to make this creamy, garlicky sauce in minutes.

Credit: Jesse Szewczyk

Anchovy Paste Is a Shortcut to More Flavor

This sauce was inspired by both green goddess and ranch dressing for their creamy, herby goodness, but this version has a unique twist that helps it stand all on its own: anchovy paste. Anchovy paste lasts longer than anchovies (you don’t have to use up a whole tin at once) and gives the sauce a super umami boost. If you don’t have any on hand, you can substitute just a few drops of fish sauce, although it won’t have quite the same flair.

Once you’ve gathered your ingredients, all that’s left to do is blend them up with a splash of water. Then store in the fridge and use it all week — on cold noodle bowls, grilled seafood, and salads galore.

Recipes to Try with This 3-Ingredient Sauce:

Avocado Pesto Sauce

Somewhere between Green Goddess and Caesar, this sauce is a creamy, herby, umami dream. And it only takes 3 ingredients and a blender to make.

Prep time 5 minutes

Makes 1 cup

Nutritional Info

Ingredients

  • 1

    large avocado

  • 1/4 cup

    basil pesto

  • 3 tablespoons

    water

  • 1 teaspoon

    anchovy paste

  • Kosher salt

Instructions

  1. Cut 1 large avocado into 1-inch pieces and place in a blender. Add 1/4 cup basil pesto, 3 tablespoons water, and 1 teaspoon anchovy paste, and blend until smooth, about 1 minute. Taste and season with kosher salt as needed.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 4 days.