This avocado chimichurri is a flavorful condiment that can be used in many ways! Low carb, dairy-free, and keto friendly recipe.

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I have featured a regular chimichurri on this blog before - it's a herby sauce from Argentina that typically includes parsley, oregano, garlic, olive oil and vinegar.

This version heads north and has distinctly Mexican vibes! I've switched the oregano for cilantro, and added some cumin and spicy red pepper flakes as well as the avocado. The result is a chimichurri that has a bright, fresh, tangy flavor and can be used in so many ways!

How to Make an Avocado Chimichurri

To make the base of the chimichurri, add cilantro leaves, parsley leaves, minced garlic, cumin, onion powder, and red pepper flakes to a food processor. A few herb stalks are OK, but remove any excess.

Pulse until the herbs are roughly chopped.

Add some extra virgin olive oil and red wine vinegar, and pulse a few more times. Taste for seasoning and add salt and pepper as desired. You can make up to this step a day in advance.

To finish the chimichurri, dice a small avocado and stir it into the sauce.

Cover and store in the fridge.

The vinegar will keep the avocado from turning brown for about a day, but for best results eat straight away.

Low Carb Ways to Enjoy Avocado Chimichurri

With steamed or roasted salmon
With fish tacos (or try my low carb summer squash tacos!)
Over grilled steak
As a salsa (or as part of a low carb nacho bar!)
With roasted or grilled portabella mushrooms
Over seared tuna steaks
As a bruchetta-style topping (perhaps on homemade low carb tortilla chips?)
And as shown below, this avocado chimichurri is perfect with a simple low carb cheese quesadilla!

📖 Recipe

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