Active Time
10 MIN
Total Time
40 MIN
Yield
Serves : Makes 1 1/4 cups
© Con Poulos

How to Make It

Step

In a medium bowl, whisk the olive oil with the lime juice, garlic and a pinch of salt. Stir in the parsley and oregano and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt.

Make Ahead

The chimichurri can be refrigerated for up to 4 hours.

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