Learn how to make chimichurri sauce in 10 minutes or less. This green chimichurri is made with bone broth and avocado for a surprising twist on a classic.

Chimichurri Sauce

Learn how to make chimichurri sauce in 10 minutes or less. This green chimichurri is made with bone broth and avocado for a surprising twist on a classic.

Course sauce
Cuisine Argentinean
Keyword chimichurri sauce, cilantro, homemade chimchurri, red chimichurri
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Sharon Chen

Ingredients

  • 1 cup lightly packed fresh parsley
  • 2 large cloves garlic
  • 1 teaspoon dried thyme
  • 1/4 cup pepper flakes
  • 1/4 cup Kettle & Fire Beef Bone Broth
  • 1/4 cup organic red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 ripe avocado

Instructions

  1. Place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well. If it’s too thin to your liking, add more avocado. If it’s too thick, add more beef bone broth.

  2. Pour the chimichurri sauce into an 8-ounce mason jar. Cover and store in the fridge for up to 2 weeks.