Avocado Chimichurri

By norsegal8

Ingredients

• 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

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

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.

Make Ahead
The chimichurri can be refrigerated for up to 4 hours.