This Chimichurri Guacamole is a delicious twist on traditional guacamole. The chimichurri sauce is made with fresh parsley and cilantro leaves, garlic, shallot, lemon, and lime, which give it a bold but fresh flavor. Enjoy it with chips, on tacos, or in burritos.
I almost forgot about the most important holiday of the year: Cinco De Mayo! Okay, I’m not sure if it’s actually the most important holiday of the year, and I know that it’s mostly celebrated in the Americas. Still, I’ll take any excuse to eat more Mexican food!
While I love classic guacamole, I also enjoy experimenting with and adding different flavors to it. I made this Fajita Guacamole last year, and it’s still one of my favorites.
I was in the car driving to the grocery store, wracking my brain trying to think of an original twist on guacamole, when this Taco Salad popped into my head. I immediately knew that the dressing I made for those taco salad bowls would be so good mixed into some guacamole!
Chimichurri Guacamole Recipe Ingredients
- Avocado – I used two extra-large avocados or three medium-sized avocados.
- Chimichurri Sauce – I included fresh parsley and cilantro leaves, garlic, shallot, olive oil, fresh lime and lemon juice, salt, and black pepper.
How To Make Chimichurri Guacamole
- Add all of the chimichurri sauce ingredients to a blender and blend for 30 seconds.
- Cut the avocados in half, remove the pits, and dice the avocados while still in their peels. Scoop the avocado out of its peel and place it in a medium-sized bowl. Use a fork to smash the avocado to the desired consistency.
- Pour most of the chimichurri sauce into the smashed avocado and stir until combined. Use the remaining sauce to pour over the top of the guacamole. Garnish with cilantro and parsley leaves, if desired.
Recipe Tips and Thoughts
- This recipe is vegan and gluten-free.
- This isn’t exactly the most traditional chimichurri sauce, since I’ve used lime and lemon juice instead of vinegar, but I thought that change might be more appropriate for guacamole.
- This is one of the most flavorful guacamole recipes I’ve ever had, and it pairs exceptionally well with almost everything.
- It’s best eaten fresh, but can be stored in the fridge for up to three days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Guacamole Recipes?
The Best Easy Guacamole Recipe
Roasted Potato Cups with Loaded Guacamole {gf+v}
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Chimichurri Guacamole
- Total Time: 10 minutes
Ingredients
- 2 extra large avocados or 3 medium sized avocados
Chimichurri Sauce:
- 1/3 cup fresh parsley leaves, packed
- 1/3 cup fresh cilantro leaves, packed
- 2 cloves garlic, roughly chopped
- 1 small shallot, diced (about 1/4 cup)
- 2 tablespoons olive oil
- Juice of 1 lime
- Juice of 1/2 a lemon
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add all of the chimichurri sauce ingredients to a blender and blend for 30 seconds.
- Cut avocados in half, remove the pit and dice the avocado in the peel. Scoop out avocado from peel and place in a medium sized bowl. Use a fork to smash avocado to desired consistency.
- Pour most of the chimichurri sauce into the smashed avocado and stir until combined. Use the remaining sauce to pour over the top of the guacamole. Garnish with cilantro and parsley leaves, if desired
- Prep Time: 10 mins
- Category: Appetizer, Gluten Free, Vegan
Help ! I can’t get cilantro , what is the best substitute ?
I’d probably just add extra parsley or another fresh herb that you like!
I took this to a meeting a few nights ago and there were nine people there including me. Two people asked for the recipe. It seems worth saying that both of them were men. I loved it too!
Haha, that is so nice to hear, Marian! I”m so glad everyone enjoyed it š
We make guacamole so much, it’s almost kind of embarrassing. But I like to think of it as a good thing š I love this chimichurri version, Izzy! It sounds soooo good!
This sounds awesome! I know my hubs-to-be would die for this. Can’t wait to try it.
Thanks Rebecca! My husband usually isn’t a big fan of guacamole but he said he loved this version!
Great recipe, I’m craving guacamole now!!
Ohhh how I love guacamole!!! So much!! So much!! haha Can you tell I love it?? This flavor sounds so so good Izzy! Must try soon!
This is so yum! I love chimichurri, but since it’s always served with steak (and I’m vegetarian), I so rarely enjoy it. Pinning š
I feel the same way about chimichuri! We finally get to enjoy it lol!
I love this twist on guac, Izzy! Chimichurri is so delicious, I have to try this!!
Thanks, Denise! I think it might be my favorite guac yet š
Guacamole is my weakness, as I usually end up devouring the ENTIRE bowl! This chimichurri version looks fantastic!
Mine too, Gayle! And my husband doesn’t love it as much as I do so I always end up eating so much of it when I make it!
Guac and chimichurri. Two of my favorite things! Awsome combo and stunning photos Izzy!
Mine too, Katie! Thank you š