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.
|2||X||small avocados, halved, pitted, and the flesh chopped|
|1||X||bunch of cilantro leaves, plus more for garnish|
|1||X||bunch of parsley leaves|
|½||CUP||rice wine vinegar|
|2||X||garlic cloves, smashed|
|1||TSPNS||red pepper flakes|
|¼||CUP||fresh lime juice, plus the zest from 1 lime|
|½||CUP||roasted green chiles|
Combine all ingredients in a medium sized mixing bowl, and use an immersion blender to pulse and puree all ingredients until smooth and combined.
If you own a food processor or blender, feel free to utilize that for the blending.
Add a splash more water or olive oil, if the consistency appears too thick or pudding-like.
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.