On a scale of one to ten, slathering avocado chimichurri on your body like lotion might be a six — and honestly, I’d gladly take it. This avocado chimichurri is absolutely incredible. We’ve served it twice on grilled flank steak and once on roasted potatoes, and each time it transformed the dish. It’s the kind of sauce you want to eat straight from the bowl with a spoon.
Beyond being delicious, this chimichurri is ridiculously easy. There’s no cooking, no blending, and all the ingredients are used raw. Simply finely chop the components and stir them together. If you want a quick way to elevate weeknight meats and vegetables, this is the ticket.
Here’s what you need:
- Parsley
- Garlic
- Avocado
- Lime juice
- Olive oil
SUPER finely mince the parsley and garlic. Combine them in a bowl, add lime juice, olive oil, and avocado, then stir and mash with a fork until the avocado breaks down into small pieces and becomes incorporated into the sauce. A few small chunks of avocado remaining adds pleasant texture.
This version isn’t a strict traditional chimichurri: it uses lime juice instead of red wine vinegar, and mashed avocado is added for richness. Still, it maintains a chimichurri-like brightness and herb-forward flavor while the avocado contributes a creamy, savory depth and smooth texture.
Whether you’re a longtime chimichurri fan or trying it for the first time, give this avocado variation a try — it’s easy to make and quickly becomes a favorite.
Avocado Chimichurri
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 6 servings
Ingredients
- 1 bunch parsley, SUPER finely minced
- 5 cloves garlic, finely minced
- 1 small avocado
- 2 limes, juiced
- 3/4 cup olive oil
Instructions
- Add the minced parsley, minced garlic, lime juice, olive oil, avocado, and salt and pepper to a medium bowl.
- Use a fork to stir while mashing the avocado until it mostly blends into the sauce, leaving just small chunks for texture.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
This is fantastic over grilled flank steak, and it also pairs beautifully with fish, chicken, pork, shrimp, or roasted vegetables.
Nutrition
- Serving Size: 1/4 cup
- Calories: 286
- Sugar: 0 g
- Sodium: 5 mg
- Fat: 31 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more condiments? Try these:
Curry White Bean Dip
Watermelon Salsa
Vegan Creamy Cashew Curry Sauce