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–+ servings

How to Make Avocado Butter

Overhead photo of prepared avocado butter recipe in a white bowl.
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.
Author: Cheyanne Holzworth
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 10 servings

Equipment

  • 1 Food Processor

Ingredients

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

Instructions

  • For 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.
  • Use 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 fridge
    Storing 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.

Notes

  • Sriracha: 1 teaspoon of sriracha powder will make the avocado butter slightly spicy. If you don’t like a lot of spice, use ¼ to ½ tsp. If you are a huge fan of spicy, add ¼ tsp or more to taste.
    • You can substitute liquid sriracha if you don’t have the powder.
  • Texture: If you want a chunky avocado-sriracha butter, instead of processing the butter, simply pulse the ingredients to combine. Or you can use a bowl and a fork to mash ingredients together.
  • Grilled Corn on the Cob is one of my favorite ways to use this avocado butter spread. Below is how I cook corn on the cob (shown in the post photos):
    1. Prep Corn: Peel back the husks of corn leaving them intact at the root. Remove the silks and recover the corn with the husks.
    2. Soak corn in a large bowl of cold water for at least 30 minutes.
    3. Preheat grill to medium.
    4. Remove corn from water, gently shaking off excess.
    5. Place corn on the grill, close lid and grill for 7-8 minutes, rotating halfway through for even cooking. Remove from grill and pull back the husk (or completely remove it) and return corn to the gill. Continue grilling corn, turning occasionally, until all sides of corn are charred, about 7-8 additional minutes.
Nutritional information is an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 228kcal    Carbohydrates: 22g    Protein: 3g    Fat: 16g    Saturated Fat: 6g    Cholesterol: 24mg    Sodium: 76mg    Potassium: 451mg    Fiber: 4g    Sugar: 6g    Vitamin A: 525IU    Vitamin C: 15mg    Calcium: 14mg    Iron: 0.8mg
Course: Condiment
Cuisine: American