Creamy Cilantro Chimichurri

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A bright, herb-packed sauce with a creamy finish—perfect for grilled meats, tacos, bowls, vegetables, seafood, salads, and more.

🥣 Ingredients

  • 2 cups fresh cilantro (packed)
  • 1 cup fresh parsley
  • 1 jalapeño, seeded (or keep seeds for extra heat)
  • 3 garlic cloves
  • ¼ cup fresh lime juice
  • ½ cup olive oil
  • ¼ cup sour cream or Greek yogurt
  • ½ teaspoon black pepper
  • Salt to taste (about ½–1 teaspoon)

Optional:

  • ¼ teaspoon cumin
  • 1–2 tablespoons water (to thin)
  • Extra lime juice for added tang

👩‍🍳 Instructions

  1. Prepare ingredients
    Roughly chop the cilantro and parsley. Remove seeds from the jalapeño if you prefer a milder flavor. Peel the garlic cloves.
  2. Blend the base
    Add cilantro, parsley, jalapeño, garlic, and lime juice to a blender or food processor. Pulse until finely chopped.
  3. Add oil
    While blending, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.
  4. Make it creamy
    Add sour cream (or Greek yogurt), black pepper, and salt. Blend again until the sauce is smooth and creamy.
  5. Adjust to taste
    Taste and adjust seasoning. Add more salt or lime juice if needed. If the sauce is too thick, blend in 1–2 tablespoons of water until desired consistency is reached.

🍽️ Serving Ideas

  • Drizzle over grilled chicken, steak, or fish
  • Spoon into tacos, wraps, or sandwiches
  • Toss with roasted vegetables or potatoes
  • Use as a dressing for salads or grain bowls

🧊 Storage

Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as separation may occur.

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