Homemade Vegan Chimichurri Sauce
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5 from 1 vote

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
Course: Sauce
Cuisine: Mexican
Keyword: easy, easy vegan pasta, Healthy, quick
Servings: 12
Calories: 61kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!

Nutrition

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