This is an awesome sauce for fish.
Avocado-Lime Sauce Vierge
1/2 cup extra-virgin olive oil
1/2 medium avocado, pitted, diced
1 jalapeño, seeded, finely chopped
1 garlic clove, finely chopped
1 teaspoon finely chopped shallot
2 limes, halved
2 tablespoons chopped fresh basil
1 tablespoon coarsely chopped fresh cilantro leaves
Fine sea salt and freshly ground black pepper
Combine oil, avocado, jalapeño, garlic, and shallot in a medium bowl.
Squeeze limes into avocado mixture.
Using a spoon, scrape pulp out of limes into mixture.
Stir to combine.
DO AHEAD: Sauce can be made 4 days ahead.
Press a piece of plastic wrap directly onto surface of sauce.
Cover and chill.
Bring sauce to room temperature before continuing.
Stir basil and cilantro into sauce just before serving.
Season with salt and pepper.