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.
Ingredients
Adjust Servings
Avocado Chimichurri | |
2 large garlic cloves | |
1 1/2tbsp shallot | |
3/4cup fresh parsley | |
1/2cup fresh cilantro | |
1tbsp oregano | |
1 1/2tbsp red wine vinegar | |
2 1/2tsp lime juice | |
1/4tsp salt | |
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) | |
Olive oil | |
Salt | |
Pepper |