Chimichurri Guacamole

In Southern California, avocados of many  varieties abound. There are festivals celebrating this humble fruit. You can find it many different recipes, from the savory to the sweet. Here, it is the base for a garlicky guacamole that has lots of fresh herbs and citrus.

Ingredients

2 ripe Haas avocados, pitted (reserve one of the pits)
the juice of one lemon
the juice of one lime
1/2 bunch each cilantro and parsley, finely minced
three cloves garlic, pressed
1/4 cup white onion, minced
1 scallion, minced
1 teaspoon fresh jalapeno, minced

Method

  1. Remove the avocados from their skins, and place them in a bowl. Mash them with a fork.
  2. Add the herbs, garlic, onion, scallion, garlic, and jalapeno. Gently stir to combine.
  3. Add the lemon and lime juice. Ideally, you should serve this immediately, but if you need to make this guacamole ahead of time, place a pit in the bowl before storing up to 2 hours.

Chimichurri Guacamole

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 servings

Ingredients

  • 2 ripe Haas avocados, pitted (reserve one of the pits)
  • the juice of one lemon
  • the juice of one lime
  • 1/2 bunch each cilantro and parsley, finely minced
  • three cloves garlic, pressed
  • 1/4 cup white onion, minced
  • 1 scallion, minced
  • 1 teaspoon fresh jalapeno, minced

Instructions

  1. Remove the avocados from their skins, and place them in a bowl. Mash them with a fork.
  2. Add the herbs, garlic, onion, scallion, garlic, and jalapeno. Gently stir to combine.
  3. Add the lemon and lime juice. Ideally, you should serve this immediately, but if you need to make this guacamole ahead of time, place a pit in the bowl before storing up to 2 hours.
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