15-Minute Avocado Chimichurri Sauce
Vibrant chimichurri blending cilantro, parsley, and cumin with a creamy avocado finish. Bright, herbaceous, and slightly spiced, this sauce complements grilled meats, roasted vegetables, and seafood. Perfect for weeknight dinners or meal prep. This version adds avocado for richness and creaminess while maintaining chimichurri's signature punch of fresh herbs and vinegar.
Ingredients
Instructions
- 1
Pulse cilantro, parsley, garlic, cumin, onion powder, and red pepper flakes in a food processor until herbs are roughly chopped.
- 2
Add olive oil and red wine vinegar, pulse a few more times until combined.
- 3
Taste and adjust salt and black pepper as needed.
- 4
Stir diced avocado into the sauce.
- 5
Cover and refrigerate.
Tips
Prepare the herb base up to one day ahead, then add avocado just before serving to prevent browning.
Pulse rather than blend to keep the texture rustic and chunky, not puree-like.
Taste as you go; the balance of vinegar and salt varies by palate and herb intensity.
Good to Know
Covered, refrigerated up to 2 days. Avocado will brown slightly over time.
Prepare herb base without avocado up to 1 day ahead. Add avocado within 2 hours of serving.
Drizzle over grilled chicken, steak, fish, or roasted vegetables. Serve at room temperature.
Common Mistakes
Over-process to puree to avoid losing the rustic, chunky texture.
Add avocado too early to prevent excessive browning from oxidation.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this in a blender instead of a food processor?
Yes, use short pulses to avoid creating a puree. Blend at low speed in brief intervals, checking texture frequently.
What if my sauce is too thick or thin?
Add more olive oil to thin, or more herbs to thicken. Avocado will also add body once stirred in.
How long can I keep this in the fridge?
The herb base keeps 1 day. Once avocado is added, use within 2 hours for best color and texture.