Hope McCarthyComment

Avocado Chimichurri

Hope McCarthyComment
Avocado Chimichurri

INGREDIENTS

  • 1/2 cup chopped Italian flat-leaf parsley

  • 3 Tbsp red wine vinegar

  • 4 garlic cloves

  • 2 Tbsp fresh oregano leaves

  • 2 tsp red pepper flakes

  • 1/2 cup olive oil

  • 1/2 large avocado

  • salt and pepper to taste

INSTRUCTIONS

  1. In a small food processor pureé all sauce ingredients until the mixture is smooth and the consistency of tartar sauce. 

  2. Serve sauce immediately. The avocado will oxidize and darken in about 15-30 minutes. 

  3. To save sauce for later, place in an air tight container with a layer of olive oil over the top. Remove excess olive oil before serving. 

Great with seafood and as an alternative to tartar sauce.