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
In a small food processor pureé all sauce ingredients until the mixture is smooth and the consistency of tartar sauce.
Serve sauce immediately. The avocado will oxidize and darken in about 15-30 minutes.
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.
Hope McCarthy