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Avocado Aioli

Avocado Aioli

by Avocados From Mexico®


  • ¾ C parsley, trimmed
  • 1 C Villa Frizzoni® canola/olive oil blend, divided in half
  • 1 ½ Good Roots Produce® fresh avocados, pitted and cubed
  • 2 Tbsp dijon mustard
  • 2 Tbsp Good Roots Produce® fresh lemon juice
  • ½ Tbsp Katy’s Kitchen® salt
  • ½ Tbsp Culinary Secrets® black pepper
  • ½ Tbsp Culinary Secrets® garlic powder


  1. Blanch parsley for 10 seconds. Shock in 2 C of ice water. Drain and pat dry thoroughly.
  2. Puree in blender while drizzling in ½ cup oil. Set parsley oil aside.
  3. In a food processor, blend avocados, Dijon mustard, lemon juice, salt, black pepper, and garlic powder.
  4. With the processor running, slowly drizzle in the remaining oil blend and parsley oil as the sauce thickens.

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