Monday, September 7, 2015

Creamy Avocado Chimichurri

I am a huge fan of sauces. What is wrong with adding more flavor to just about anything? One of my all time favorites is a chimichurri sauce. Originated in Argentina, it traditionally combines herbs, olive oil, garlic and vinegar to create a tangy and fresh sauce that is absolutely incredible over grilled meats. My husband and I have been playing around with our own versions but this is the recipe that we keep going back to. We combine Italian parsley with cilantro with a ton of garlic, but the secret ingridiant that takes this chiminchurri to the next level is avocado. It gives it the most wonderful creaminess that is fantastic on just about anything. We love it on tri-tip, chicken, fish, tacos, grilled veggies and burgers. It is always a huge hit when we serve it to guests and is a really simple way to elevate your food. Seriously, give this one a shot, you will not be sorry you did!


This is what you need:

1 Bunch of Cilantro- no stems
1 Bunch of Italian Parsley- no stems (or 2 bunches of parsley if you do not like cilantro)
1 Avocado
6 Garlic Cloves- rough chop
3 tbsp fresh Lemon Juice
1/4 cup Red Wine Vinegar
1/2 cup EVOO
1/4-1/2 tsp Salt and Pepper

This is what you do:
Wash and remove stems from the cilantro and parsley and rough chop the garlic cloves.  Add all to a food processor or blender.  Blend for about a minute, then scrape the sides of the processor down and blend again for another minute.  Add 3 tbsp lemon juice, 1/4 cup red wine vinegar and 1 ripe avocado to the processor.  Blend until completely smooth, then turn off and add salt and pepper and slowly pour the 1/2 cup olive oil in the processor while it is on to emulsify the chimicurri.  Adjust seasoning to taste and pour into an air tight container and let chill in fridge for at least 2-3 hours before using. 
Prep Time: 5 minutes
Work Time: 5 minutes
Chill Time: 2-3 hours
Makes about 2 cups worth of sauce.

 First thing to do is wash your cilantro and parsley and remove the stems.  I do this by just ripping the leaves off in a big bunch.  A few lingering stems is totally fine.  Then just roughly chop the garlic to help the food processor out.  Throw it into the processor or blender and let it rip for about a minute.

Take a rubber spatula and scrape down the sides to get all the good stuff where the blades can reach it and blend again for another minute.

Then add the fresh lemon juice, red wine vinegar and avocado.  Blend until completely smooth. 
After it is completely smooth, add the salt and pepper.  Go easy and add as needed. 

Next, slowly pour the EVOO in the processor or blender while it is on.  This will allow the oil to emulsify and blend in.  I usually add about a half cup, but if you like it thicker, add less or thinner add a little more or a little water. 
This may not look like much, but it truly is the stuff that dreams are made from.  

Then store it into an air tight container and chill in fridge for at least a couple of hours.  The longer the better so the flavors really get a chance to marinate. 

When you are ready to use it, take out it of the fridge and serve cool right over meat or veggie of your choice.  There really is not much this tangy, creamy and fresh sauce wouldn't be good on.
Has a tri-tip ever looked so amazing?

Hope you give this quick and healthy sauce a shot the next time you want to kick up your meal.  Let me know what you put it on!