Chimichurri Guacamole Chimichurri Guacamole
Prep 10 minutes
Total 10 minutes
US | Metric
Chimichurri Guacamole

This chimichurri-guacamole hybrid has everything you could possibly want in a dip/spread/condiment. It’s zingy, bright and full of flavour. Chimichurri is a flavour-bomb in itself, packed with fresh parsley and coriander, red onion, garlic and tangy red wine vinegar. Adding avocado, lime and jalapeños takes it to the next level! 

Serve it with tortilla chips for a delicious snack or starter, pair it with some form of grilled meat, fish or veg for a delicious main, or get creative and use it as a sandwich spread!

  • 3 ripe large avocados
  • 20 g fresh coriander, finely chopped
  • 20 g fresh flat-leaf parsley, finely chopped
  • 1 jalapeño, deseeded and finely chopped
  • ½ red onion, very finely chopped
  • 2 large garlic cloves, minced
  • 2 tbsps red wine vinegar
  • 2 tbsps fresh lime juice
  • 2 tbsps extra-virgin olive oil
  • 1 tsp sugar, optional


  1. Half and stone the avocados and use a spoon to scoop the flesh out into a bowl. Mash the avocados with a fork until your desired consistency is reached. 
  2. Add the remaining ingredients and stir to combine. Season with sea salt and freshly-ground black pepper, to taste, and you’re all set!
  3. One of the great things about this recipe, and indeed about guac in general, is that you can adapt it to suit your palate. For a spicier guac, either use more jalapeños or leave the seeds in. For a zingier guac, add more lime juice and or/red wine vinegar, one teaspoon at a time. For added sweetness, include the sugar. Or to mellow it all out, add more extra-virgin olive oil, one tablespoon at a time. Just remember that it takes some time for avocados to absorb any flavour you add to them, so if you make any tweaks, wait a couple of minutes before tasting to make sure you don’t end up going overboard.