Say hello to the only sauce you’ll ever need.
OK, maybe not the only sauce. But pretty dang close.
Prepare to be blown away by this flavorful green sauce inspired by chimichurri. It’s my new favorite thing! Shall we?
Origin of Chimichurri
Chimichurri is a popular condiment in Argentina. It’s not clear where the name originated, but it’s thought to be either from a Basque country word “tximitxurri” or from “Jimmy’s curry,” referencing a 19th century Irish or Englishman.
The condiment is traditionally made from parsley, garlic, oregano, red pepper flakes, olive oil, and a little vinegar. And Argentinians commonly serve it with meat, empanadas, or sometimes as a marinade (source).
Our inspired version is not traditional, but includes similar ingredients such as parsley and garlic, while also drawing inspiration from the flavors of green chutney and guacamole.
How to Make Magic Green Sauce
This magical green sauce is simple to make, requiring just 10 minutes, 1 bowl (or food processor), and 8 ingredients to prepare.
The base is spicy serrano pepper and garlic, which is layered with fresh cilantro and parsley. Lime juice, salt, and maple syrup add acidity, saltiness, and a little sweetness to balance the flavors. And avocado adds a creamy, silky-smooth finish.
Just like that, you have delicious, 10-minute green sauce on your hands! Go forth and put this delicious sauce on everything (then we can be twins).
I hope you all LOVE this sauce! It’s:
Easy to make
& So delicious
Since discovering this sauce, I’ve been putting it on practically everything: pizza, veggie burgers, tacos, grilled vegetables, enchiladas – the list goes on. If you don’t have a food processor or a blender, you can also try my unblended chimichurri here, which pairs perfectly with my Portobello Steaks!
If you try this recipe, let us know! Leave a comment, rate it, and be sure to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
Magic Green Sauce (10 minutes!)
- 5 cloves garlic (peeled and crushed)
- 1 medium serrano pepper (seeds and stem removed // use less if not into spicy food)
- 1 cup packed cilantro (thick bottom stems cut off)
- 1 cup packed flat-leaf parsley
- 3 Tbsp ripe avocado
- 1/4 tsp salt (plus more to taste)
- 3 Tbsp lime juice
- 1 Tbsp maple syrup (or other sweetener of choice)
- 1 Tbsp avocado oil (optional // or sub more water)
- Water (to thin // ~3 Tbsp or 45 ml as original recipe is written)
- Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
- Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
- Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
- Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
*Original recipe makes ~1 cup sauce
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