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.