Recipe

Avocado chimichurri sauce

Perfect for grilled meats, a chimichurri sauce adds an herbaceous kick and bright flavor to any BBQ soiree! With an avocado at its peak ripeness on my counter, adding a few of these to the blend mellows out the garlicky bite and gives a more lush texture to this verdant condiment. Try it with grilled fish or chicken too, anything with a smoky char this coming Labor Day weekend. Makes about 2 cups.
2Xsmall avocados, halved, pitted, and the flesh chopped
1Xbunch of cilantro leaves, plus more for garnish
1Xbunch of parsley leaves
½CUPrice wine vinegar
½CUPwater
2Xgarlic cloves, smashed
1TSPNSred pepper flakes
½CUPolive oil
¼CUPfresh lime juice, plus the zest from 1 lime
½CUProasted green chiles
1TSPNoregano

  1. Combine all ingredients in a medium sized mixing bowl, and use an immersion blender to pulse and puree all ingredients until smooth and combined.
  2. If you own a food processor or blender, feel free to utilize that for the blending.
  3. Add a splash more water or olive oil, if the consistency appears too thick or pudding-like.
  4. Season with salt and pepper, and garnish with extra cilantro leaves. Serve on the side with a spoon, or drizzle overtop of grilled steaks or fish.

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