Magic Green Sauce (10-Minute Chimichurri) | CookOS

Magic Green Sauce (10 minutes!)

Name: Magic Green Sauce (10-Minute Chimichurri)
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: Argentinian-Inspired
Ingredients: 5 cloves garlic ((peeled and crushed)); 1 medium serrano pepper ((seeds and stem removed // use less if not into spicy food)); 1 cup packed cilantro ((thick bottom stems cut off)); 1 cup packed flat-leaf parsley; 3 Tbsp ripe avocado; 1/4 tsp salt ((plus more to taste)); 3 Tbsp lime juice; 1 Tbsp maple syrup ((or other sweetener of choice)); 1 Tbsp avocado oil ((optional // or sub more water)); Water ((to thin // ~3 Tbsp or 45 ml as original recipe is written))

Magic Green Sauce is a creamy, spicy chimichurri-inspired condiment made with fresh cilantro, parsley, avocado, and serrano pepper that comes together in just 10 minutes. It's a versatile topping for tacos, grilled vegetables, and veggie burgers.

🌍Argentinian-Inspired 🌍Gluten-Free 🌍Indian-Inspired 🌍Mexican-Inspired 🌍Vegan Chimichurri

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Total

5 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

5 cloves garlic ((peeled and crushed))
1 medium serrano pepper ((seeds and stem removed // use less if not into spicy food))
1 cup packed cilantro ((thick bottom stems cut off))
1 cup packed flat-leaf parsley
3 Tbsp ripe avocado
1/4 tsp salt ((plus more to taste))
3 Tbsp lime juice
1 Tbsp maple syrup ((or other sweetener of choice))
1 Tbsp avocado oil ((optional // or sub more water))optional
Water ((to thin // ~3 Tbsp or 45 ml as original recipe is written))

10 Ingredients

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Instructions

1
Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
2
Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
3
Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
4
Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.

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Tips & Notes

Pro tips

Crush garlic cloves with the flat of your knife before mincing to release oils and ensure even blending into a smooth sauce.
Pack the cilantro and parsley firmly into the measuring cup; remove thick bottom stems first to avoid bitterness and stringiness.
Add water gradually while blending to avoid over-thinning; the sauce should coat a spoon but still pour easily.
Serve immediately or within 30 minutes of blending to preserve the bright green color and fresh herb flavor.

Substitutions

Serrano pepper → jalapeño (milder) or habanero (much spicier)
Cilantro → additional parsley (if cilantro is unavailable or you dislike its flavor)
Maple syrup → honey or agave nectar (equal amount)
Avocado oil → extra-virgin olive oil or neutral oil (or omit and use water)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; stir before serving as ingredients may separate slightly.

Equipment

blender or food processor

Common Questions

Can I make this sauce ahead of time?

Yes, store in an airtight container in the refrigerator for up to 3 days. The sauce may darken slightly over time due to oxidation of the avocado and herbs.