Have you ever sat and wondered to yourself, what is guacamole and chimichurri had a baby? Of course you have! That is one of the existential life questions that we are constantly left pondering, but always fall short when searching for an answer. Consider the box checked. I have used some pretty high level science to make a hybrid of guacamole and chimichurri. In fact, this took years of development, tedious case studies and lot of science stuff or something like that. Okay, it really took me about 5-10 minutes in my kitchen, and one go. That is great, because you don’t have to be a NASA scientist, or really even a skilled cook to pull off this amazing spread. In fact, I even made a video for you. Not only do you get to oogle this tasty food. But you can also now silently (or audibly) judge me from the comfort of your own home.
A few weeks ago I was visiting my husbands family for my sister in law’s wedding. Congrats Sarah and Zach!!!!
I was making these tacos(which I have done on more than one occasion because I love them).
For some reason when I was making them THIS time, I thought to myself… What if I put the guacamole and the chimichurri together”?!?! My mother in law agreed it was a lovely idea. And here you have it friends, guac-a-churri.
It is a dip, a spread, a face mask (maybe not a face mask… I am not advocating that you put red paper flakes and lime juice in or around your eyes) and more. (I am also not entirely sure what the “and more” means. But God gave you a brain for a reason, use it.)
With Cinco de Mayo coming up, you should totally make this and impress your friends with this trendy new idea! And as a favor to me, I am going to need your help in making this an actual trend. Is that cool? Cool! Good talk. I don’t think I need to sell you on an excuse to eat guacamole. But just in case you’re a hard sell, someone that needs a few more pushes to succumb to peer pressure… DO IT. MAKE IT. EAT IT. NOW. Sorry for yelling at you. I just really want you to eat this guac-a-churri.
So since I have an existing chimichurri on the blog, I am pretty much going to describe cutting an avocado in this post. I really don’t feel like I need to. But you know there is going to be that one person somewhere who is seeking that clarification.
And like I said… you get a video!
3-4 avocados (halve and cut into 1/4″ – 1/2″ inch squares/cross hatches)
Okay, I checked, you have to scroll to the bottom of the Grilled Marinated Flank Steak Tacosto get to the chimichurri link… so in case scrolling through pics of beautiful food overwhelms you, I will include it here.
4 cloves of garlic
1/4 cup olive oil
3-4 limes, juiced (traditionally done with 1/4 cup red wine vinegar, but switching to lime juice for this fancy new hybrid)
1/2 cup cilantro 1/2 cup parsley
1/4 tsp salt
1/4 tsp pepper
1/4 – 1/2 tsp red pepper flakes
1 1/2 tsp dried oregano
1. This is a tough one guys. Add all of the ingredients to a food processor and pulse until all of the herbs are in little flecks.
1. Make chimichurri.
2. Cut avocado into small cubes.
3. Mix together.