Easy Chimichurri Sauce

I love chimichurri because it's so light, fresh, and bright tasting. You can literally put chimichurri on anything that your heart desires!

This recipe makes about 1 cup, and there is 25 calories in 2 tablespoons!

What you'll need:

• 5 cloves garlic, peeled and crushed

• 1 serrano pepper, seeds / stems removed (use less if not into spicy food)

• 1 cup (20 g) packed cilantro, thick bottom stems cut off

• 1 cup (20 g) packed flat-leaf parsley

• 3 Tbsp (45 g) ripe avocado

• 1/4 tsp salt, plus more to taste

• 3 Tbsp (45 ml) lime juice

• 1 Tbsp (15 ml) maple syrup (or other sweetener of choice)

• optional: 1 Tbsp (15 ml) avocado oil (or sub more water)

• Water to thin (~3 Tbsp or 45 ml)

What you'll need to do:

1. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).

2. Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.

3. 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.

4. 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.

*Recipe from Minimalist Baker