An authentic chimichurri comes from Argentina and is made with lot of fresh herbs and loose oil to accompany meats and seafood. I was first introduced to this sauce at a beautiful restaurant in Florida few years ago. It came as a compliment to the delicious cauliflower steaks and lentils. I instantly loved it and wanted to try it in my kitchen. My version of the chimichurri sauce is herby, tangy, garlicky and spicy but without any added oils. The avocado brings the sauce together and gives creaminess! It’s silky smooth sauce for adding some variety in the kitchen and eating hearty meals!

Try it for yourself on any grain bowl of your choice or roasted cauliflower steaks.  My grain bowl was made of  freshly roasted vegetables, tofu, wild rice, brown rice and red quinoa. For extra crunch, try adding roasted cashews or any nuts preferred!

“Eat well, feel well!”


Prep time:

Servings: 4


1 cup cilantro 

1 cup parsley

1 garlic clove

1 teaspoon maple syrup

2 tablespoon mashed avocado

2 tablespoon lemon juice

1/2 green chili/ serrano 

Sea Salt to taste 


  1. Combine cilantro, parsley, garlic,maple syrup, mashed avocado, chili, lemon juice and sea salt in a blender. 
  2. Blend it well until the sauce becomes thick.
  3. Enjoy it on top off grain bowls, grilled vegetables, salads and cauliflower steaks!