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How to Make Avocado Chimichurri

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

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

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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.

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

Pulse until the herbs are roughly chopped. 

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

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.

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

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

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

Cover and store in the fridge.

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

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

How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment

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!How to Make Avocado Chimichurri - a versatile and flavorful low carb condiment
How to Make Avocado Chimichurri

How to Make Avocado Chimichurri

Yield: Makes approx. 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes

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

Ingredients

Instructions

  1. To make the base of the chimichurri, add the cilantro, parsley, garlic, cumin, onion powder, and red pepper flakes to a food processor, and pulse until the herbs are roughly chopped. 
  2. Add some extra virgin olive oil and red wine vinegar, and pulse a few more times.
  3. Taste for seasoning and add salt and pepper as desired. You can make up to this step a day in advance.
  4. To finish the chimichurri, stir the avocado into the sauce. Cover and store in the fridge.

Notes

3g net carbs per serving (approx. ¼ cup)

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

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Nutrition Information
Yield 4 Serving Size ¼ cup
Amount Per Serving Calories 213Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 161mgCarbohydrates 7gNet Carbohydrates 3gFiber 4gSugar 1gProtein 2g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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