Roasted Leek & Avocado Chimichurri

1. 1

   Preheat oven to 375u00b0F.

2. 2

   On a baking sheet, toss leek and garlic in 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Roast until leek starts to blacken, about 30 minutes; set aside to cool.

4. 4

   In a food processor, blend leek, avocado, lime juice, vinegar, oregano, thyme, parsley, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper; puree until smooth, adding water a little bit at a time until sauce is slightly runny.

5. 5

   Serve immediately over steak or chicken, or refrigerate for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.