Avocado Chimichurri


Christmas may be heralded as the most wonderful time of the year, but I think that’s pretty unfair to spring. Oh spring. I’m so glad you’ve arrived. The sun is still up when I get home and we have a couple of hours of daylight left to grill on the patio and catch up, sans television background. 

To stave off the unhealthy snacking cravings (intensified by the smell emanating from the grill), I recommend serving a round of avocado chimichurri as an appetizer. 

You start with fresh green things, including limes, cilantro, parsley, jalapeno, and green onions. 

You add a few more things, then you puree until smooth and toss with chopped avocado. That’s it. The whole process, start to finish, takes no more than 10 minutes. You can use a food processor or blender to make a perfectly smooth flavor. I make this with my immersion blender to achieve a coarse consistency (I like finding a few leafy bits here and there). 

Chimichurri is a versatile sauce. You can use it as a marinade (especially fantastic with steak), as a topping (throw some on grilled zucchini and tell me your life isn’t better), or as an appetizer and salad dressing, as I’ve done here. 

You can use these tasting spoons for aesthetic purposes, or to micromanage make sure no one has more than his or her fair share. 

Or if you’re the trusting type, a small plate works just as well. 

But I prefer spoons. And keenly observing my dining companions. This dish verges on too delicious to share. 

I recommend serving the chimichurri with about half of a ripe avocado per person. I use about three avocados when I make the full batch. 


As a salad addict (an addiction that complements my other favorites – cookie dough and wine), I love to add baby kale, chopped cherry tomatoes, and chevre to a bowl of avocado chimichurri.  

The chimichurri flavors intensify overnight (do not add avocado until immediately prior to serving). This is a great dish to make the day before, refrigerate, and enjoy the next day. You can adjust the heat somewhat by removing or keeping the jalapeno seeds. 

Avocado Chimichurri
Yields ~ 1 1/2 cups

You will need:
  • 1 bunch parsley (~1/2 cup, when chopped)
  • 1 bunch cilantro (~1/2 cup, when chopped)
  • 1 jalapeno, chopped
  • 3 green onions
  • 2 tablespoons minced fresh garlic
  • Juice of 2 fresh limes
  • Salt and pepper, to taste
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 avocado per person (use 3 avocados for the entire batch)
  • Coarsely chop parsley, cilantro, green onions, and garlic.
  •  Puree all ingredients (except avocado) in a food processor to desired consistency. 
    • I use an immersion blender because I prefer a coarse texture. 
  • Transfer to a bowl, cover, and refrigerate until ready to serve. The flavor becomes more intense on the second day. 

Source: Blog

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