So, what do you do after you’ve used the one tablespoon of parsley or ¼ cup of cilantro that your recipe calls for and you have almost 2 cups left over? You make chimichurri.
Traditional chimichurri originated in Argentina and Uruguay and is made with parsley, minced garlic, olive oil oregano and red wine vinegar. My version includes cilantro, extra creaminess from avocado, some heat from hot pepper flakes, and lemon juice for an initial flavor burst. Chimichurri is usually used as a sauce or a marinade for chicken or steak, but don’t let “typical uses” limit your creative thinking. I really like it with zucchini pasta and chickpeas or spread on crackers, but also bake it with chicken for my love.
And then there was the time that a pile of spiralized veggies were sautéed in olive oil until al dente then they got the chimichurri treatment along with a chopped tomato and black olives thrown in. We topped that quick and easy meal with goat feta.
Parsley and cilantro both support the liver in detoxification and are rich in vitamin A (needed for cell growth), iron and vitamin C to help the body absorb iron, vitamin K for blood clot formation, and folate, which is important for brain health and making DNA.
Garlic is a prebiotic that helps to promote the growth of beneficial Bifidobacteria in the gut. It is also a natural antibiotic and has antiviral and antifungal properties.
I added avocado to my chimichurri recipe because I love the creaminess of avocado, and some hot pepper flakes because my love really loves the heat (he puts cayenne on EVERYTHING!). You can adjust the amount of hot pepper flakes to suit the heat level that you like
- 1 cup parsley
- 1 cup cilantro
- 1/2 avocado
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 tsp hot pepper flakes
- 1 pinch salt
- Removes stems and wash parsley and cilantro.
- Add all ingredients to food processor and process until mixture is thick and creamy and herbs are well minced.
- Store in the fridge for up to five days.