Inspired by chimichurri, a classic Argentinean herb sauce for grilled meats, this chunky avocado salsa is seasoned with lots of parsley and oregano.
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1 garlic clove, minced
- Kosher salt
- 1 cup finely chopped parsley
- 1 tablespoon finely chopped oregano
- 1 Hass avocado—peeled, pitted and diced
Preparation time 10mins
Cooking time 40mins
Adapted from food & wine.com
In a medium bowl, whisk the olive oil with the lime juice, garlic and a pinch of salt. Stir in the parsley and oregano and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt.
The chimichurri can be refrigerated for up to 4 hours.