Chimichurri Recipe


1 bunch fresh parsley (either flat or curly will both work)

1/3 cup packed fresh mint leaves

1/3 cup packed fresh cilantro

3/4 cup avocado oil 

2 TBSP balsamic vinegar

2 cloves garlic

2 tsp dried oregano

1/2 tsp sea salt (plus more to taste)

1/2 tsp black pepper 


1. Place the ingredients in your food processor or blender

2. Puree until smooth

3. Place in the fridge and let sit for at least one hour (I prefer overnight if possible to allow the flavours to blend) 

4. Serve and enjoy!