Name: Avocado Chimichurri Sauce
Prep time: 5 min
Total time: 5 min
Yield: 2 cups
Cuisine: Latin American
Ingredients: 1 1/2 cups green onions, roughly chopped; 1 cup flat leaf Italian parsley, roughly chopped; 1 cup cilantro, roughly chopped; 1/4 cup garlic oil (may sub 1/4 cup olive oil + 2 tsp minced garlic); 1 tbsp red wine vinegar; zest and juice of 1 medium lime; 1 medium avocado, peeled and pitted; 1 1/2-2 tsp sea salt; 1 tsp dried oregano; 1 tsp red pepper flakes

Description

This Avocado Chimichurri Sauce is made with fresh, flavorful ingredients in a matter of minutes. It’s Keto, Paleo, Low-FODMAP, Whole30, and Vegan friendly!

Scale

Ingredients

1 1/2 cups green onions, roughly chopped
1 cup flat leaf Italian parsley, roughly chopped
1 cup cilantro, roughly chopped
1/4 cup garlic oil (may sub 1/4 cup olive oil + 2 tsp minced garlic)
1 tbsp red wine vinegar
zest and juice of 1 medium lime
1 medium avocado, peeled and pitted
1 1/2–2 tsp sea salt
1 tsp dried oregano
1 tsp red pepper flakes

Instructions

Add all ingredients to your food processor or high-powered blender and blitz until it has reached your desired level of smoothness. This sauce is uqually good super smooth as it is chunky.
Taste for salt and adjust if needed. If you prefer a thinner sauce, additional oil may be added.
Store in an airtight container in the refrigerator for up to 4 days.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 2 tbsp
Calories: 50
Sodium: 126mg
Fat: 5g
Saturated Fat: 1g
Carbohydrates: 2g
Fiber: 1g