Roasted Leek & Avocado Chimichurri

By Jill Haapaniemi
July 10, 2014
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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
  1. Preheat oven to 375°F.
  2. On a baking sheet, toss leek and garlic in 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Roast until leek starts to blacken, about 30 minutes; set aside to cool.
  4. 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.
  5. Serve immediately over steak or chicken, or refrigerate for up to 5 days.

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