How to Make Avocado Chimichurri Sauce (video)
Say ‘hello’ to your new favorite sauce recipe! My creamy, zesty and flavor-packed avocado chimichurri sauce recipe is made with cilantro, parsley, avocado and garlic for a kick of flavor like you’ve never had before! This sauce is the perfect complement to so many dishes, like my ‘Ribeye Steak Dinner’ – try it as a steak sauce, meat marinade, pasta sauce or even as a creamy spread for sandwiches! The best part – you can have it ready in under 5 minutes!
Watch My Chimichurri Video Tutorial
Watch my YouTube chimichurri video tutorial for my step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Chimichurri
Here are the main ingredients you’ll need to make this incredible, garlicky chimichurri. Find the full list with measurements in the recipe card below.
- Cilantro & Parsley – fresh herbs are key for this recipe! Look for fresh bundles of both. Make sure to wash your herbs thoroughly before using!
- Lime Juice – freshly squeezed lime juice will add the most amount of flavor and aroma.
- Olive Oil
- Garlic – I love to add lots of garlic to my chimichurri sauce!
- Avocado – while avocado is not traditionally added to chimichurri, I love how creamy it makes the sauce!
How to Make Chimichurri Sauce
Chimichurri sauce is a zesty and herbaceous sauce made with loads of fresh cilantro and parsley as the base. The raw garlic in the sauce is incredible with heavier dishes and grilled meats. Here’s how to make it:
- When it comes to putting all the ingredients together, I prefer to use my handy CuisinArt food processor (Amazon affiliate link). It’s the easiest and fastest way to make chimichurri sauce and it comes together in minutes! If you don’t have a food processor, simply finely mince all the ingredients and combine them together in a bowl.
- Place a bunch of cilantro and parsley into the food processor.
- Next, an acid such as vinegar or lime juice is added to keep the sauce fresh and zesty. For my recipe, I like to add lime juice because it has a fresher flavor than vinegar. A bit of salt, pepper flakes and loads of garlic come next.
- Then comes the creaminess – I like to use a good quality extra-virgin olive oil and avocado.
- Blend everything together until a thick sauce forms. Keep the sauce refrigerated for up to 3 days.
Adding Avocado To Chimichurri
Avocado is not a traditional addition to chimichurri but it adds so much creaminess to this sauce, I love it! Adding the avocado doesn’t affect the shelf life of this recipe, either! The lime juice keeps the color and flavor fresh.
Recipes to Try with Sauce!
Chimichurri is great for so many dishes and recipes! Try it as a steak sauce for my ‘Grilled Ribeye Steak’ – coming later this week! Meanwhile, check out some other options:
- Pair it with these juicy and delicious ‘Grilled Steak Kabobs’!
- Use it as a salad dressing for my ‘Grilled Flank Steak Salad’!
- The best sauce for grilled steaks – try my ‘Ribeye Steak & Potatoes’
- Use it as a pasta sauce! Avocado Chimichurri Shrimp Pasta – this creamy seafood pasta recipe is so good and refreshing!
- Use it as a meat marinade for my ‘Grilled Chimichurri Chicken’ – the flavor is amazing!
- I love also love this sauce with my ‘Mango Fish Tacos’ – the best tacos ever!
- Use it as a dipping sauce for these amazing ‘Avocado Chicken Egg Rolls’!
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Avocado Chimichurri Sauce (video)
Ingredients
- 1 large bundle fresh cilantro
- 1 large bundle fresh parsley
- juice from 1 lime
- 1 large avocado
- 4 to 5 garlic cloves
- 1 tsp pepper flakes
- 1 tsp salt
- 1/3 to 1/2 cup extra-virgin olive oil
Instructions
- Thoroughly rinse the cilantro and parsley under cold water. Cut off the hard ends and discard. Place the cilantro and parsley into a food processor along with the remaining ingredients, except for the olive oil. Add 1/4 cup olive oil to start.
- Turn on food processor and pulse for about 1 minute, then add more olive oil as needed. The sauce needs to have a chunky sauce consistency but shouldn't be too dry.
- Alternatively, finely mince the parsley, cilantro and garlic. Combine all the ingredients in a large bowl, except for the avocado. Place the avocado into a separate bowl and mash into a puree using a large fork. Add the avocado puree to the sauce and stir until well combined.
- Keep sauce well covered and store in the refrigerator for up to 3 days.
Really good! Had it with your grilled steak kabobs and your easy roasted potatoes! Will definitely make again.
Hi Anneta! I’m so glad you loved the sauce with the kabobs and potatoes! One of my favorite meals right there! 🙂