Salty Tostones With Basil Avocado Chimichurri

• Tostones
• 2 Plantains, peeled and sliced into rounds
• 3 cups Sunflower oil
• 1 tablespoon Coarse sea salt
• 1 teaspoon Black pepper
• Basil Avocado Chimichurri
• 2 teaspoons Freshly minced garlic
• 2 cups Packed, fresh basil leaves
• 1 cup Fresh parsley leaves (can substitute fresh mint)
• 1 Ripe avocado
• 1/4 cup Olive oil
• 1 teaspoon Red pepper flakes
• 1 teaspoon Sea salt
• 1/4 teaspoon Black pepper

1. Bring the oil over medium high heat and fry plantains about 1-2 minutes on each side; drain on paper towels.
2. Sprinkle with salt and pepper.
3. Combine chimichurri ingredients in a food processor, cover and refrigerate until tostones are ready.

tostones, plantains, sunflower oil, salt, black pepper, avocado chimichurri, garlic, basil, parsley, avocado, olive oil, red pepper, salt, black pepper

Taken from food52.com/recipes/76496-salty-tostones-with-basil-avocado-chimichurri (may not work)