traditional chimichurri gets a fun twist with this easy 10-minute avocado chimichurri sauce recipe! made with tons of fresh herbs (cilantro, parsley, oregano), plenty of red wine vinegar, & avocado, this avocado chimichurri is tangy, flavorful, & SO creamy. perfect to top any grilled meats this summer, to spread on a sandwich, to serve as a dip, or to eat by the spoonful! vegan & whole30 compliant!
Place the cilantro, parsley, oregano, avocado, garlic, salt, ground black pepper, & red wine vinegar in a food processor or high-powered blender. Pulse to combine, then let the food processor run until the mixture is smooth. Scrape down the the sides of the food processor as needed. With the food processor running, slowly stream in the extra virgin olive oil. From here, you can add in the water to loosen up the chimichurri a little bit – I love the consistency after about ¼ cup of water! Set aside to serve, or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
- Storage: Because the avocado chimichurri sauce has a fair amount of acid in it from the red wine vinegar, it’ll keep without browning significantly for about 1 week. Store it in the refrigerator, covered.
- Serving: My favorite way to serve avocado chimichurri is drizzled on top of a 3-minute cast iron steak. Avocado chimichurri also doubles as a great salad dressing for your favorite summer salad, like this one, or you could slather it on your favorite sandwich. It also is great to serve as a dip with your favorite summer veggies and crackers, it would be great to spread over grilled bread, or just by the spoonful – no one’s judging here. ?
- Food processor: I’ve said it before, & I’ll probably say it again. My food processor is legit my favorite kitchen appliance. It gets used on a near daily basis in my house. It’s durable, great quality, & dishwasher safe!
Keywords: avocado chimichurri