Avocado Chimichurri with Soft Boiled Eggs + Grilled Zucchini
If you aren’t familiar with chimichurri, it’s a South American raw herbal “sauce” made of a few staples: parsley, minced garlic, olive oil, oregano and red wine vinegar. All of these ingredients are finely minced and combined to create a beautiful, bright sauce that adds a punch of garlicky, herbal and acidic flavor. There are a lot of renditions of chimichurri and we make it all the time in our house to top a beautiful medium rare steak, fish or even just vegetables. This time, I’m adding some avocado to give it creaminess and a little bit of a nutty flavor.
I usually don’t think chimichurri needs anything extra since it’s so powerful on its own, but I like this fun avocado version because it makes the chimichurri more *~dippable*~. You can use it as a dressing to dip veggies into (it tastes unreal with carrots or sweet potatoes) or just drizzle it on top of a protein as a sauce, like I did here with some soft boiled eggs. You can also make this ahead and keep it in the fridge for up to 4 days in a sealed container, but I bet you won’t be able to resist snacking on it during the day and finishing it before then. When you guys ask me how I incorporate vegetables int my diet, it’s honestly because I always have this on hand to dip them into and I snack on them while I cook!
You can serve this avocado chimichurri on literally anything, but because I’m using a photo of the avo chimichurri drizzled on top of some soft boiled eggs and grilled zucchini, I’m also including the method for making that in the recipe below.
|2 large garlic cloves|
|1 1/2tbsp shallot|
|3/4cup fresh parsley|
|1/2cup fresh cilantro|
|1 1/2tbsp red wine vinegar|
|2 1/2tsp lime juice|
|1/4tsp black pepper|
|1/2 medium avocado|
|1/2cup extra virgin olive oil|
|Soft Boiled Eggs + Grilled Zucchini|
|2 small/medium zucchinis (or 1 large zucchhini)|
|Food processor (preferred, but you can also finely chop everything by hand!)|
In a food processor, add the parsley, shallot, oregano, cilantro and garlic. Pulse until finely chopped. If using a knife, mince the garlic and shallot. Then, finely chop the parsley, oregano and cilantro. Combine the herbs and aromatics in a bowl.
Add the red wine vinegar, lime juice, salt, pepper, olive oil and avocado. Blend until creamy. If you're not using a food processor, add all of the ingredients above to the herb mixture and mix.
Serve immediately or seal tightly and store for up to a week.
Over medium high heat, bring salted water to a boil in a large pot.
While waiting for the water to boil, cut the top and bottom off of the zucchini and discard. Cut the zucchini in half crosswise. Then, place the zucchini on a flat side so it's standing up straight. Slice lengthwise straight down, creating long zucchini strips that are about 1/2 inch think. Slice all of the zucchini and place into a mixing bowl.
Pour about 1 tbsp of olive oil onto the zucchini and add some salt and pepper to taste. Toss the zucchini slices in the olive oil, salt and pepper, until fully coated.