Creamy Chimichurri Sauce Recipe

A fresh, herby, and tangy creamy chimichurri sauce made with simple ingredients in just minutes. Perfect as a dip, dressing, or topping for grilled meats, vegetables, and bowls.

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Prep Time 5

Total Time 20

Servings: 4 People

Course: Dip, Dressing, Sauce

Cuisine: Argentinian, South American

Calories: 100

Ingredients Equipment Method Notes

Ingredients

1 cup Fresh parsley Roughly chopped
½ cup Fresh cilantro Optional but recommended
2 –3 cloves Garlic Adjust to taste
1 tbsp Red wine vinegar Adds tang
1 tbsp Lemon or lime juice Fresh acidity
2 tbsp Olive oil Smooth texture
½ cup Sour cream or Greek yogurt For creaminess
¼ tsp Red pepper flakes Optional heat
— — Salt To taste
— — Black pepper To taste

Equipment

1 Blender or Food Processor For blending sauce
1 Knife Chopping herbs
1 Cutting Board Prep surface
1 Measuring cups & spoons Accurate measurement
1 Mixing Bowl Final mixing
1 Airtight container Storage

Method

Step 1:

Wash and roughly chop the parsley and cilantro to make blending easier.

Step 2:

Peel the garlic cloves and set aside.

Step 3:

Add parsley, cilantro, garlic, vinegar, and lemon juice into a blender or food processor.

Step 4:

Pulse the mixture until the herbs are finely chopped but not fully pureed.

Step 5:

Add olive oil and sour cream (or Greek yogurt).

Step 6:

Blend again until the sauce becomes smooth and creamy.

Step 7:

Taste the sauce and adjust salt, pepper, or acidity according to your preference.

Step 8:

Transfer to a bowl and refrigerate for about 15 minutes before serving for best flavor.

Notes

For a dairy-free version, use avocado or soaked cashews instead of yogurt.
Add a little water or milk to thin the sauce if needed.
The flavor improves after resting, so don’t skip the chilling step.