Ingredients

• ¼ cup cilantro leaves (packed)
• 2 tablespoons parsley leaves (packed)
• 1 tablespoon fresh oregano (packed)
• 1 large avocado
• 4 cloves garlic, crushed
• ½ teaspoon Kosher salt
• ½ teaspoon ground black pepper
• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil

Steps

1. Place the cilantro, parsley, oregano, avocado, garlic, salt, ground black pepper, & red wine vinegar in a food processor or high-powered blender. Pulse to combine, then let the food processor run until the mixture is smooth. Scrape down the sides of the food processor as needed. With the food processor running, slowly stream in the extra virgin olive oil. From here, you can add in the water to loosen up the chimichurri a little bit – ¼ cup of water is a good amount. Set aside to serve, or store in an airtight container in the refrigerator for up to 1 week. Enjoy!