Avocado Leaf Chimichurri is a modern Fusion recipe (based on an Argentinian/Uruguayan original) for a green sauce of parsley, avodado leaves and oregano in a garlic, olive oil and red wine vinegar base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Avocado Leaf Chimichurri.
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Chimichurri is an Argentinian/Uruguayan uncooked green sauce typically served with barbecued meats. Here its flavour profile is lifted by the addition of avocado leaves.
Ingredients:
5g fresh parsley leaves, finely chopped
2 tbsp fresh avocado leaves, minced (or 1 tsp dried powder)
1 tbsp fresh oregano, chopped (or 1 tsp dried)
3 garlic cloves, minced
120ml extra virgin olive oil
2 tbsp red wine vinegar (or lemon or lime juice)
Salt and freshly-ground black pepper, to taste
Method:
Mix together the parsley, avocado leaves, oregano, and garlic in a bowl
Whisk in the olive oil and vinegar until the mixture becomes slightly thickened.
Taste, then season generously with salt and freshly-ground black pepper.
Let the chimichurri rest for at least 15 minutes at room temperature for the flavours to meld and intensify.
To serve, spoon over grilled steak, chicken, fish, or roasted vegetables.
Use as a marinade: coat your meat (or fish) or vegetables in chimichurri and refrigerate for up to 2 hours to marinate before cooking.
