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.