15 Minutes | Makes 1 Serving
Directions
Chimichurri:
Place all chimichurri ingredients into blender and blend until a smooth, pesto-like consistency.
Base:
Take 2 tbsp of chimichurri and mash with avocado. Spread the mixture on freshly toasted bread.
Garnish with more micro arugula and season with salt and pepper.
Serve immediately.
Enjoy!
Ingredients
Base:
| Quantity | Item |
|---|---|
| 1 | Avocado, peeled, pitted, mashed |
| 1-2 Pieces of | Bread, toasted |
| Salt & Pepper, to taste |
Chimichurri:
| Quantity | Item |
|---|---|
| 1/2 | Shallot, peeled and minced |
| Heavy Pinch of | Salt |
| 1/4 Tsp of | Cracked Black Pepper |
| 1 Clove of | Garlic, peeled and minced |
| 1 Pinch of | Chili Flakes |
| 8 | Basil Leaves, removed form stem and torn |
| 12 | Chives, roughly chopped |
| 1/3 Cup of | GoodLeaf Micro Arugula |
| 1 Tbsp of | Cilantro |
| 1/2 Tbsp of | Red Wine Vinegar |
| 1/2 Tbsp of | Honey |
| 1/4 Cup of | Olive Oil |
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