Name: Cilantro-Avocado Chimichurri Sauce recipe
Ingredients: 3 small avocados, flesh removed;½ white onion, cut into large chunks;½ bunch cilantro;½ bunch parsley;1 jalapeno pepper, seeded;1 lime, juiced;3 tablespoons white balsamic vinegar;3 cloves garlic, minced;salt and ground black pepper to taste;¼ cup extra-virgin olive oil

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Ingredients

3 small avocados, flesh removed ½ white onion, cut into large chunks ½ bunch cilantro ½ bunch parsley 1 jalapeno pepper, seeded 1 lime, juiced 3 tablespoons white balsamic vinegar 3 cloves garlic, minced salt and ground black pepper to taste ¼ cup extra-virgin olive oil

Nutrition Info

235.9 calories carbohydrate: 10.9 g cholesterol: : - fat: 21.9 g fiber: 6.3 g protein: 2.2 g saturatedFat: 3.1 g servingSize: - sodium: 13.6 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.

Recipe Yield

6 servings

Recipe Note

Who doesn't love a lite, creamy, and rich avocado dip?! This recipe is great for fajita night or to top a quesadilla. It's quick and easy to make, too!

Alternatives to this recipe

Cilantro-Avocado Chimichurri Sauce