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Avocado Chimichurri

  • Author: Michelle
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 1 medium ripe avocado
  • 1 cup flat-leaf parsley
  • 1/3 cup fresh cilantro
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 garlic cloves
  • 1/3 cup olive oil
  • Juice of half a lemon
  • 2 tbsp red wine vinegar


  1. Add all of the ingredients to a high-speed blender and blend until fully combined.
  2. Season further to taste with salt as desired, and add about 1-2 tbsp of more olive oil if a thinner sauce is desired.
  3. Store in an airtight container in the fridge for up to 3 days and serve over steak, beef or fish.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 5 minutes
  • Category: Sauces
  • Method: No Cook


  • Serving Size: 1 serving
  • Calories: 266
  • Fat: 27.7g
  • Carbohydrates: 6.7g
  • Fiber: 4.6g
  • Protein: 1.7g

Keywords: avocado chimichurri