I mean, on a scale of one to ten, how acceptable is it to slather avocado chimichurri all over your body like lotion? A hard six? I’ll take it.
This chimichurri is THE actual best. We have had it twice on grilled flank steak and once on roasted potatoes, and all times it was life giving. Like…I-want-to-eat-this-straight-from-the-bowl-with-a-spoon level of life giving.
It’s not only THE most delicious thing ever, it is also so dang easy. There is no cooking involved, all the ingredients are raw, and there isn’t even any food processing or blending. You just finely chop everything and stir it all together. It’s seriously the best, you guys.
If you’re looking for an easy way to elevate your typical meat and veggie dinners, this is you ticket right here!
Here’s whatchu gotta do:
- Parsley
- Garlic
- Avocado
- Lime juice
- Olive oil
SUPER SUPER SUPER finely mince your parsley and garlic. Add that to a bowl and stir in your lime juice, olive oil, and avocado, and stir/mash it all up with a fork until the avocado is minced into little chunks and has mixed into the sauce.
So as you can see by the ingredients, this isn’t your typical chimichurri. Instead of red wine vinegar, you’ve got lime juice. And the avocado mashed in? Not the most traditional.
This still has a SUPER chimichurri-ish feel, even with the unique ingredients. I think it’s way more delicious because of the combo that we have going on here, and the avocado really brings an extra rich savory flavor and texture to the chimichurri.
I’m telling you guys, whether you are a die hard chimichurri fan and LOVE the traditional kind or you’ve never tried it in any form, give this one a go. You will be in love forever.
Avocado Chimichurri
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 bunch parsley, SUPER finely minced
- 5 cloves garlic, finely minced
- 1 small avocado
- 2 limes, juiced
- 3/4 cup olive oil
Instructions
- Add your minced parsley, minced garlic, lime juice, olive oil, avocado, and some salt and pepper to a medium bowl.
- Using a fork, stir the chimichurri together while also mashing the avocado with the fork until the avocado has mostly mixed into the sauce with just tiny chunks remaining.
- Season to taste with salt and pepper!
Notes
This is FANTASTIC over grilled flank steak, but it would also be delicious over fish, chicken, pork, shrimp, or veggies!
Nutrition
- Serving Size: 1/4 cup
- Calories: 286
- Sugar: 0 g
- Sodium: 5 mg
- Fat: 31 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy condiments? Check these out:
Vegan Creamy Cashew Curry Sauce
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