The chimichurri I ended up making sans-recipe features basil, avocado, and lemon juice. This is mostly because it was just what I had on hand but partly because I wanted to create a creamier, milder chimichurri. I also wanted to fully express its’ versatility.
Basil Avocado Lemon Chimichurri
1 cup basil
1 cup parsley
2 cloves garlic, roughly chopped
¼ cup lemon juice
1 tsp red pepper flakes
¾ cup olive oil
salt & pepper to task
- Pulse together basil, parsley,garlic, lemon juice, & red pepper flakes together in a food processor.
- Drizzle in oil while pulsing the food processor, scraping down the sides frequently with a rubber spatula. Add enough oil so that it becomes less of a paste and more of a sauce
- Pulse until you reach your desired coarseness of texture
- Add salt and pepper or more lemon juice to taste
- Cover and allow to rest in fridge for at least 45 minutes
It turned out great! It was certainly less acidic than the chimichurri from the previous post, which is great in some applications. I tossed some leftover rotisserie chicken with it and served it over pasta with grated gruyere. Sounds weird, but it tasted good and that’s what counts.
We also used leftovers from this recipe and the Bon Appetit recipe as spreads on sandwiches and drizzled over eggs. Perfect.
Shock & Gnaw 