What is Chimichurri? I know, it’s a burning question that a lot of you may be wondering about. Today, I’ll try to give you a little background from information that I’ve found.
Chimichurri is a green sauce, but can also be red. It’s very popular as a marinade and sauce in Latin and South American countries. The stories say that the sauce was first invented by an Irish man named Jimmy McCurry, who was fighting in the Argentine War of Independence. Apparently, his name lost a little something in the translation, and Jimmy McCurry became Chimichurri. Is this the honest truth? I don’t know, but it makes for a good story.
Chimichurri is based on parsley, garlic, oil and vinegar--and then from there it has many variations. Onions, shallots, oregano, thyme, red pepper flakes, paprika, cumin, cilantro, and lemon are common flavors added to the sauce.
It’s very simple to prepare, and is made from common, easy to find ingredients. It keeps in the fridge for a week or so. You can use it on so many things, too! From marinating meats for grilling, to using it as a sauce to serve with cooked meats, on potatoes, you can dip crusty bread in it, have it on burgers, sandwiches, wraps--the possibilities are almost endless.
The recipe we always use is in my post for Vegan Bean Burgers, and we even added an avocado to that batch. Not traditional, but it sure did make it nice and velvety! I can’t take credit for that one, as it’s Zen Chef’s recipe, but I can tell you we use it on all kinds of foods.
Today’s recipe is from Vegetarian Times. It’s a great magazine, loaded with wonderful recipes--whether you’re vegetarian, vegan (they do include lots of vegan recipes, too), or just trying to cut some of the meats out of your diet.
Basically, it’s cubed avocados tossed with a flavorful Chimichurri, and served on toasted baguette slices. It makes a delicious snack or appetizer, or if you’re like us, a light dinner. I only made two changes: instead of adding 3 minced garlic cloves to the sauce, I took the warm, toasted bread slices and rubbed them with garlic cloves, and I also omitted the 1/2 teaspoon of red chili flakes.
Avocado Chimichurri Bruschetta
Serves 3, 2 slices each
2 Tbs. lemon juice
2 Tbs. red wine vinegar
3/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro, minced
1//4 cup chopped fresh parsley, minced
2 avocados, peeled, pitted, and cubed
6 slices of toasted baguette, rubbed with garlic cloves
Combine the lemon juice, vinegar, salt, oregano, and black pepper in small bowl.
Whisk in the oil until thoroughly combined, then stir in the herbs.
Gently toss the avocado cubes into the sauce.
Spoon the avocado and sauce mixture onto toast slices.
I hope you’ll enjoy this recipe, and also--give Chimichurri a try! There are so many ways to use it, and it’s packed with flavor. I’ll bet you can even find uses for it that I haven’t mentioned.