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creamy chimichurri

Creamy Avocado Chimichurri Sauce

  • Author: Cristina Curp
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: sauces
  • Method: no cook
  • Cuisine: Latin


The perfect tangy herb sauce for your low carb power bowls



  • 2 bunches of fresh parsley
  • 5 cloves garlic, peeled
  • 1 large, ripe avocado
  • ¼ cup coconut vinegar or apple cider vinegar
  • Juice of 1 lemon
  • ½ teaspoon salt
  • ½ cup olive oil


  1. Pulse parsley in food processor until fine mince. Add garlic, avocado, and pulse for 20 seconds.
  2. Add in the lemon juice, vinegar, and salt. Blend on high while you drizzle in the oil slowly, until thick and smooth.
  3. Store in a jar in the fridge for 2-3 days. Or freeze, thaw in the fridge overnight.


  • Serving Size: 1 tablespoon
  • Calories: 88
  • Fat: 7g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 2g