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How to Make Avocado Butter

5.0(11)

This rich and herbaceous Avocado Butter is creamy, perfectly fluffy, and the perfect way to take veggies, pasta, and toast the the next level of YUM! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

by Cheyanne Holzworth·published 2023-07-05

Open original recipe

AmericanCondiments

Servings

['10', '10 servings']

Total time

5 min

prep 5 min

Calories / serving

228 kcal

Ingredients (8)

serves

2 ripe Avocados (– pitted, peeled and chopped)avocado
1/3 Cup Unsalted Butter (– at room temperature & cut into 8 pieces)butter
1 small Lime (– juiced (about 2 TBS))lime
1 Clove Garlic (– smashed & peeled)garlic
2 TBS Fresh Cilantro (- packed & roughly chopped)cilantro
¼ tsp Ground Cumincumin
Kosher Salt and Ground Black Pepper (- to taste)
1 tsp Sriracha Powder (- more or less, to taste (Optional - SEE NOTES))sriracha

Instructions (2 steps)

01For the Avocado Butter: Place all ingredients for the butter into the bowl of a food processor. Season with heaping 1/4 teaspoon of salt and 1/8 teaspoon pepper. Cover with the lid and process until the ingredients are well combined and smooth, stopping to scrape down the sides of the bowl with a rubber spatula as necessary. (SEE NOTES). Taste and adjust for seasoning.
02Use or Store: Use the soft butter right away as a spread for grilled corn on the cob and toast. Storing option 1: The best option is to treat the butter like guacamole — spread it into a small, clean container, pressing it up against the sides and pressing out all the air. Then, use the back of a spoon to spread the top of the butter flat. Finally, drizzle your least expensive oil on top in a very thin layer and cover it with a piece of plastic wrap before storing in the fridgeStoring option 2: Alternatively, you can transfer the avocado mixture to a sheet of plastic wrap or parchment and carefully roll the compound butter into a log before storing in the fridge.