Homemade Vegan Chimichurri Sauce with Avocado and Parsley
This is one of our favorite sauces to add to any taco bowl, simple salad or to use as a dip for our yummy tortilla chips!
Prep Time5 mins
Total Time5 mins
- 1/2 cup fresh parsley
- 4 tbsp dried oregano
- 2 ripe avocadoes
- 1/4 cup red wine vinegar
- 6-8 cloves garlic minced
- 1/4-1/2 cup water
- sea salt & pepper, to desired taste
Prep parsley and mince garlic.
Add all ingredients to blender and blend until smooth. Taste test and adjust.
Play around with the sea salt and pepper until it is just right. Add a pinch of crushed red peper if you wish!
Store in an airtight mason jar in the refrigerator for up to 1 week!
Calories: 61kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg