Cilantro-Avocado Chimichurri Sauce recipe

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Ingredients

3 small avocados, flesh removed
½ white onion, cut into large chunks
½ bunch cilantro
½ bunch parsley
1 jalapeno pepper, seeded
1 lime, juiced
3 tablespoons white balsamic vinegar
3 cloves garlic, minced
salt and ground black pepper to taste
¼ cup extra-virgin olive oil

Nutrition Info

235.9 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 21.9 g
fiber: 6.3 g
protein: 2.2 g
saturatedFat: 3.1 g
servingSize: -
sodium: 13.6 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.

Recipe Yield

6 servings

Recipe Note

Who doesn't love a lite, creamy, and rich avocado dip?! This recipe is great for fajita night or to top a quesadilla. It's quick and easy to make, too!

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