Recipe Image

Avocado Aioli

  • 15 m
  • 15 m
Seamus Mullen
“Avocado takes the place of eggs in this aioli, making it super luscious and creamy. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen”


    • ½ cup avocado oil
    • ½ cup extra-virgin olive oil
    • 1 ripe avocado, pitted and peeled
    • 2 garlic cloves
    • 4 cilantro sprigs
    • 1 flat-leaf parsley sprig
    • Zest and juice of 2 lemons
    • Juice of 2 limes
    • 2 tablespoons white wine vinegar
    • Coarse sea salt and freshly ground black pepper


  • 1 Combine the avocado oil and olive oil in a liquid measuring cup with a spout.
  • 2 In a food processor or blender, combine the avocado, garlic, cilantro, parsley, lemon zest and juice, lime juice, vinegar, and a generous pinch of salt and pepper and puree until smooth, scraping the bowl occasionally.
  • 3 With the machine running, add the oil blend in a steady stream. Process until emulsified. Season with salt and pepper.
  • This content is not written by, and does not necessarily reflect the views of
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019