If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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
Makes 5 cups
- 1 large leek, roughly chopped
- 3 cloves garlic
- 5 tablespoons olive oil, divided
- 1 avocado
- 1/3 cup lime juice
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon thyme (about 2 sprigs)
- 1/2 teaspoon crushed red pepper
- 1-1 1/2 cups water
- 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.
- This recipe was entered in the contest for Your Best Recipe with Avocados