November 19, 2013

Chimichurri Garlic Bread

Hello chimichurri sauce. Where have you been all my life? We first met at a restaurant and you had me at the first savoury mouthful. Then I made you at home and put you on my chicken breasts. (That sounds wrong somehow, but at least I didn't say pork loins!). Then I spread you on a warm loaf of garlic bread and introduced you to my girlfriends at Games Night. You made us swoon. You're one little hottie of an appetizer, but it's also possible that I got slightly carried away with the red chili pepper flakes...

Chimichurri Garlic Bread

  • garlic bread loaf, homemade or store bought
  • 2 cups fresh parsley and/or cilantro
  • 6 cloves of garlic (more or less depending on how garlicky you like it)
  • 1/4 of a small red onion
  • 1/2 cup olive oil
  • splash of red wine vinegar (optional)
  • 1 tablespoon lime or lemon juice
  • kosher salt 
  • red chili pepper flakes, to taste
  • diced fresh tomato
  • 1 ripe avocado, cubed


  1. Pulse garlic and onion in food processor until finely chopped. 
  2. Add parsley and/or cilantro, and pulse briefly. 
  3. Transfer to a mixing bowl and add the olive oil, lime/lemon juice, vinegar and stir. 
  4.  Season with salt and red pepper flakes.
  5. Gently mix in diced tomato and avocado cubes.
  6.  Spread generously over baked garlic bread and serve.
Chimichurri sauce can be made ahead and stored in the refrigerator until ready to use. It also makes a great topping for chicken or steak and is delicious in a wrap!

Warning: Chimichurri may result in greenies in your teeth, but it's totally worth it. Looking good ladies!

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