Avocado Chimichurri sauce is one of the easiest, most flavorful finishing sauces you’ll make this summer.
Welcome to part 2 of the book-inspired recipe for Ultra-Processed People.
Why is Avocado Chimichurri the book-inspired recipe for Ultra-Processed People?
Avocado Chimichurri is a great book-inspired recipe to pair with Ultra-Processed People because it’s made with fresh, natural ingredients and only a few processed ingredients. (Not ultra-processed, mind you. Just processed, which is totes okay).
It all comes together in your food processor in a few minutes. You can make the chimichurri while your Grilled Spiced Skirt Steaks are on the grill.
What is chimichurri?
Chimichurri is a dipping or finishing sauce that’s similar to pesto. It’s primary ingredients are fresh parsley and fresh cilantro, and there’s usually some vinegar in there to give the herbs a bit of a kick.
You’ll find chimichurri sauce served alongside a lot of Mexican and Tex-Mex dishes because it’s great at cutting through spicy or rich foods.
Chimichurri can get a little oily, though. My version of this popular sauce incorporates avocado, which isn’t a traditional ingredient. But I love the creaminess it adds to the sauce, and it eliminates that oily tendency.
What I love about Avocado Chimichurri
I love cooking with fresh herbs in the summertime, and Avocado Chimichurri is a great way to use up an abundance of herbs I have in my garden or from the farm.
This sauce is so fresh and clean-tasting. A touch of honey adds a hint of sweetness, and the acidity of the red wine vinegar cuts perfectly through the richness of beef or pork. You could also spoon (pour!) Avocado Chimichurri over chicken or shrimp, or even use it as a salad dressing.
What do you serve with Avocado Chimichurri?
I created my Avocado Chimichurri to be paired with Grilled Spiced Skirt Steak, but this sauce would be delicious served with Steak Tacos, Tex-Mex Chicken Enchiladas, Chickpea Burgers, or Black Bean Burgers.
Avocado Chimichurri
Ingredients
- 1 ripe avocado, halved and pitted with the flesh scooped out
- 2 cups fresh cilantro
- 1 1/2 cups fresh parsley
- 1/4 cup fresh basil
- 1 tbsp honey
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Combine all ingredients in a large food processor. Pulse or blend until the mixture is smooth and well-combined.
- Pour avocado chimichurri sauce into a bowl and set aside. If using later in the day, cover with plastic wrap (make sure the plastic is touching the chimichurri to avoid browning/oxidation) and store in the fridge.
Yum! That sounds delicious! I’m going to make it tomorrow to go on taco salad.
-Paula Charles
Yay! It’s soooo good. I’m craving it right now, actually. Enjoy! It will be delish on taco salad.