Learn how to make a creamy, zesty and garlicky chimichurri sauce - perfect for meats!
1large bundle fresh cilantro
1large bundle fresh parsley
juice from 1 lime
4 to 5garlic cloves
1/3 to 1/2cupextra-virgin olive oil
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.