I’m crazy about this take on chimichurri. Using a roasted leek creates a smoky and savory depth behind fresh herbs, and creamy avocado brings everything together. A sauce like this is best served over a simply-prepared steak or chicken, because it adds rich flavor without taking away from the beauty of a good piece of meat. The recipe makes quite a bit of sauce – when I have extra, I like to whisk a spoonful into salad dressings or drizzle some over poached eggs and toast. —Jill Haapaniemi
large leek, roughly chopped
olive oil, divided
apple cider vinegar
thyme (about 2 sprigs)
crushed red pepper
1-1 1/2 cups
In This Recipe
Preheat oven to 375°F.
On a baking sheet, toss leek and garlic in 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Roast until leek starts to blacken, about 30 minutes; set aside to cool.
In a food processor, blend leek, avocado, lime juice, vinegar, oregano, thyme, parsley, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper; puree until smooth, adding water a little bit at a time until sauce is slightly runny.
Serve immediately over steak or chicken, or refrigerate for up to 5 days.