Avocado Chimichurri Sauce
Avocado Chimichurri Sauce- fresh herbs, garlic, and vinegar blended with creamy avocado for a decadent sauce that will take your grilled vegetables to another level! (vegan, gluten-free, and nut-free)
AKA The Sauce You’re Going to Want to Put on EVERYTHING.
Seriously guys, if you’ve never tried chimichurri sauce, now is the time. We’re just getting started with grilling season and this sauce will instantly take your grilled veggies from good to OMG what is that and how can I get more of it in my mouth.
For those of you that have never even heard of this chimichurri business, it’s a green sauce originating from Argentina that is typically made with fresh herbs, vegetable oil, garlic and vinegar. It’s also commonly served with grilled meats but as you probably already know, homey don’t play that.
Funny story, when I was at the Everything Food Conference last month, one of the caterers was serving grilled chicken with chimichurri sauce and a side of potatoes with salad. So I loaded my plate up with all the salad and potatoes that it could possibly fit and then pointed to the chimichurri and asked the server that was guarding the chicken if I could put some of it on my potatoes. He then proceeded to ask me what the sauce was.
Inside my face was like, whaaa? Isn’t he supposed to know these things?
But I gave him the benefit of the doubt and told him that it was chimichurri. Then he asked me, “what is chimichurri?”.
At this point my potatoes were getting cold and I was starting to lose patience so I quickly mumbled, “it’s just a blend of herbs“.
“Oh I thought it had avocado in it, haha!”, he replied. I smiled back at him then scurried away thinking to myself, man that guy is clueless… but avocado chimichurri does sound pretty amazing.
So thanks to the uninformed server, my version of chimichurri uses avocado to give it a rich and creamy texture that has an extra boost of healthy fats to leave you feeling nice and satisfied.
You can serve it with grilled portobello mushroom caps as a main or, my favorite way, is on a bed of chopped and grilled portobello mushrooms, zucchini, yukon gold potatoes, and quinoa for protein. It’s just as satiating as it is delicious. Trust me, you won’t miss the meat!
Avocado Chimichurri Sauce
Yield: 2 cups // 4 servings
Prep Time: 10
Total Time: 10
- 1 avocado
- 3/4 cup cilantro
- 1/2 cup parsley
- 3 garlic cloves
- 1 shallot
- 2 tablespoons red wine vinegar
- juice of 2 limes (approx. 1/4 cup)
- juice of 2 lemons (approx. 1/4 cup)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup water
Combine all of the ingredients in a blender or a food processor and blend until smooth. Add more water to thin as needed. If you’re sensitive to the flavor of citrus, you might want to start with 1 lime and 1 lemon and taste test before adding the second.
To make quinoa vegetable bowls, cook 1 cup quinoa and roast or grill 2 portobello mushrooms, 2 zucchini, and 4 Yukon gold potatoes. Divide between 4 separate bowls and serve with chimichurri sauce.
Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Your timing is uncanny! I just made chimichurri for the first time two weeks ago and the flavors just blew our minds! I can’t believe it took me that long to make it. And your version with the avocado looks even better!! :) I absolutely want to face plant into that quinoa veggie bowl – gorgeous!!! It is supposed to be 95 here this weekend and this looks like the perfect meal to cook on the grill and not heat up the kitchen. Can’t wait!!
I can’t believe it took me so long to make it either! It’s SO good. Try to stay cool while you’re grilling this weekend! :)
I JUST made chimichurri and now I’m kicking myself for not adding avocado! This looks so delicious and I love the creamy texture. I also TOTALLY feel you on the “how many potatoes can I eat” conundrum when there are just no vegetarian options. Delicious :)
Yeah I was a little disappointed in the veg options but the potatoes with the chimichurri were pretty dang amazing! :)
Such great pictures! I like both chumichurri and avocado on tacos, so I’m totally down with the avocado chimichurri idea.
I need it to try it on tacos next! Thanks for the idea, Jill!
I need this!!!! Haha I think I could practically eat it with a spoon!! I’m planning on making tacos tonight so I think I’m going to have to make this sauce for on top!
I love the idea to put it on tacos! YUM :)
That kids cluelesness turned out to be a great idea. haha. Love the story behind it.
I know, right? I thought it was hilarious!
Yes, I NEED this! I have all of those things at my house right now and my cilantro plant is out. of. control. So hungry right now…
Oh man, I need a cilantro plant. I have been buying way too many bushels lately!
That is a funny story. Many of my best recipes come from my husband’s random mentions who is clueless about cooking.:) I would never think of pairing ingredients he mentions. Did you enjoy that conference? Was it useful?
I did enjoy it! Considering it was the first year, I thought they did a great job. I kind of wish I could find a conference more specific to healthy food bloggers though. It would be so helpful to be able to network with those that are in your niche!
True! I did go to Shiftcon last year. Have you heard? It is about non-GMO and organic movement. However, I haven’t made many connections. There was a lot of homesteading, homeschooling and gardening bloggers. Au natural. Where I am more urban healthy contemporary blogger. You know what I mean?!
I have heard of it but I guess I didn’t realize that’s what kind of conference it was. I know exactly what you mean. I’m the same way. I care about certain things like eating healthy and being green but I’m not extreme with it. Looks like we need to start our own!! ;)
LOL my response would have been exactly the same. I la-la-la-loooove chimichurri sauce and am definitely digging the avo idea. I’d seriously rub/smear/dump/drizzle this ish on EVERYTHING, every which way. I want it all!
YUM!!! I can seriously imagine putting this on everything.
I am out of reply on that comment.:) Or a retreat. Might work even better with a smaller group of niche healthy food bloggers. I wish someone would have organized and invited me to a retreat like that…LOL
haha oh my gosh too funny!!
I think I would have had less patience than you – like just let me eat my potatoes!! lol I get cranky when I’m hungry :) And this sauce! We had tacos with chimichurri and sliced avocado a few weeks ago … next time I so need to blend em’ up!!
Please don’t judge me for not knowing what chimichurri sauce is… but from the looks and sounds of it, it’s goooooood. And these pictures are gorgeous. If those are roasted potatoes in that bowl, I WANT SOME. With sauce obvs :)
That was too hilarious, and hey — he did give you a great idea! I LOVE chimichurri, and with avocado it would be even better. This will be made soon and WILL go on everything! :)
hahaha, that is hilarious. how could he not know?! hopefully he doesn’t come knocking on your door demanding his avocado idea back ;)
This sauce looks amazinggg, especially on top of all those grilled veggies. i’ll have to make it for lunch soon!
Lol! That would be creepy. ;)
I made this last night and used it on the sweet potato&black bean tacos. It was fabulous. Thanks
Oh I love that idea! Thanks for the feedback, Rachel! <3
This chimichurri looks so creamy and flavorful!! I would dip sweet potato fries in this all day :)
OMG YES…that sounds like a dangerous combination!!
Oooh this sounds awesome to dip veggies into! Your favorite way of eating it sounds especially yummy… Sometimes recipe inspiration comes in unexpected ways right?!
I love it when good ideas come out of thin air! I don’t get it when people don’t know about the food their serving.. what is that? This is sooo good, Sarah and no doubt “put it on everything!” I make a version of this. A few weeks ago Rob asked if it can be bottled or canned. He was thinking about mass marketing it! hehe! I’ve not tried canning it yet, but may throw a jar in the water bath when I make some blueberry jam! hehe. We use it as a dip, sauce, spread… you name it! It’s good for so many things! Have a great weekend, Sarah!
Yeah that was the first time I had ever encountered a server that was that clueless, lol. And you should mass market your chimichurri! I’d be all over it. ;)
Totally laughed remembering that story! That guy was clueless, but at least he inspired the idea for this recipe ;) I’m obsessed with chimichurri and this sauce is everything I want. I want to put it all over everything! Definitely making myself a batch ASAP.
He was so clueless, haha! I hope you are settling in back in SoCal! :)
I was just talking about how much I loved chimichurri sauce!! I love that you used avocado in this one, because avocado makes everything better, right? This is perfect for bowls! Your bowl looks absolutely amazing – I wish I could dig in through the screen.
this sauce looks amazing!! i never have made an avocado based sauce before – its so vibrant and i bet its delicious too. Xx
Haha, sometimes recipe ideas come from the most random places! I love making chimichuri sauce and putting it on everything, especially potatoes! I will have to throw in an avocado next time I make it though because this version sounds like the best e er!!
Hi can you provide nutrition info for the sauce? Thanks!
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Sarah, this Avocado Chimichurri sauce looks and sounds amazing! The only problem is that I am one of those people who hates the taste of cilantro (it tastes like soap to me)! Is there a substitute I could use in place of the cilantro and still have it taste good? I know you LOVE cilantro since you buy it by the bushel. This recipe calls for
3/4 cup of cilantro – that’s a lot of cilantro! If I used another herb in its place, would I also use 3/4 cup?
I would just try to leave it out and see how you like it that way :)