Chimichurri is a delicious garlicky herb sauce that is served with grilled meats, especially in Argentina. Chimichurri is made with minced garlic, finely chopped parsley, salt, vinegar (sometimes) and lots of olive oil. It's excellent with meat, fish, and vegetables alike.Chimichurri sauce can also be converted to a creamy dip for vegetables, chips, or crackers, with a bit of mayonnaise and sour cream. Adding some creamy avocado gives it more great flavor. This dip makes a great sandwich spread.
- 1 1/2 cups Italian parsley (fresh and firmly packed)
- 2 tablespoons cilantro (chopped)
- Optional: 1/4 cup oregano leaves
- 4-5 garlic cloves
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 large avocado
- dash salt (to taste)
- dash red pepper flakes (to taste)
- Finely mince the garlic. Finely chip the parsley and cilantro, and oregano if using).
- Stir garlic and herbs together in a small bowl. Add the olive oil and lime juice and stir well. Season with salt to taste.
- Peel and slice the avocado and place in a blender or food processor. Add the mayonnaise and sour cream and process until mixed well. Add parsley/garlic mixture and pulse very briefly, just until you have a smooth, blended mixture. Taste for seasoning and season with salt and pepper to taste. Add more lime juice if needed.
- Store in the refrigerator until ready to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||4 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||5 g|