Chimichurri is a typical sauce or dressing from Argentina, Uruguay, Paraguay and Peru (according to Wikipedia) and although the traditional version is made with oil, ours has avocado.
Ingredientes
Scale
- 3 cucharadas de perejil fresco picado
- 2 cucharadas de orégano seco
- 2 cucharadas de vinagre de manzana
- 1/4 cucharadita de sal
- 1/8–1/4 cucharadita de cayena en polvo, dependiendo de lo picante que quieras el chimichurri
- 1/8 cucharadita de pimienta negra en polvo
- 1 diente de ajo
- 1 aguacate
- 3/4 taza de agua (190 ml)
Instructions
- Place all the ingredients in a food processor food or blender and beat until well combined.
- You can eat the chimichurri directly or store it in an airtight container in the fridge for 4 to 5 days.
Notes
- You can use any type of vinegar or lemon juice.
- You can also make the sauce by hand, mincing the garlic and smashing the avocado with a fork. Then you put all the ingredients in a bowl and mix them until they are well integrated.
- Taste the chimichurri before serving to rectify any ingredient if necessary (cayenne pepper, salt, vinegar, etc.).
