Avocado Chimichurri Sauce (video)
Learn how to make a creamy, zesty and garlicky chimichurri sauce - perfect for meats!
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.
Nutrition
Calories: 982kcal | Carbohydrates: 22g | Protein: 5g | Fat: 102g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 72g | Sodium: 2377mg | Potassium: 1079mg | Fiber: 15g | Sugar: 2g | Vitamin A: 1107IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 2mg