Avocado Chimichurri Sauce
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Cooked and served with the sauce



I love meat patties, but sometimes they need to be partnered with a sauce that has a bit of "attitude" to lighten the load ... and this sauce does exactly that ... it is divine!

The prep couldn't be easier, and the resulting sauce can be served with just about anything ... meat, poultry, veggies, grains ... the list goes on!

If you don't have jalapeño, use a green or red chilli instead ... but decide if you wish to incorporate the seeds as that is where most of the heat is, so deseed if necessary.
Ingredients
  • 1 large garlic clove, peeled
  • 2 spring onions, roughly chopped
  • 1 tsp sea salt flakes
  • 1 jalapeño chilli / or green or red chilli to taste
  • 25g coriander, roughly chopped
  • 25g Italian parsley, roughly chopped
  • 1 tbls fresh oregano (or 1 tsp dried)
  • 20g red wine vinegar
  • 20g fresh lemon juice
  • 65g extra virgin olive oil
  • 2 ripe avocados
  • Sea salt flakes and pepper to taste
Instructions
  1. Place garlic into TM bowl and chop 3 seconds / speed 7, scrape around sides
  2. Add the rest of the ingredients expect avocado and turbo x 3 to mix everything together
  3. Add the avocados and turbo x 2, check for seasoning and turbo x 1, or until you get the consistency you like
Notes
Adapted from here
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/avocado-chimichurri-sauce/