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Avocado chimichurri recipe

Avocado chimichurri recipe

🕒 37m 👤 1-4

Avocado chimichurri is perfect for coating roasted meats, but it is also widely used in some regions for tortillas, thus making them taste much better.


  • 30 gr. from onion chopped
  • 1 avocado
  • 30 gr. from tomato chopped
  • 1 tooth of Garlic chopped
  • 1 teaspoon oregano
  • 1 teaspoon of parsley
  • 1 teaspoon of sweet paprika
  • 1 chilli, minced
  • Salt
  • Pepper
  • Vinegar
  • Olive oil

Avocado chimichurri preparation

  1. The first of all is that all the ingredients are very well chopped, to have them ready at the time of putting them into the bowl that you are going to use. Although the avocado is the latest, cut it in half and remove the seeds and the heart and then crush it into small pieces.
  2. In the bowl, add the garlic and onion, remember that it is well chopped, with the oregano and parsley and a chopped chilli. Begin to mix by pounding with the mortar.
  3. Then add the paprika, salt and pepper and crush again with the mortar to continue mixing.
  4. Add the avocado and tomato and pour in the vinegar and olive oil, a good splash of each ingredient, and start stirring with a teaspoon.
  5. Check the salt level, and if it is ready, reserve in the fridge until you are going to use it.

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