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Creamy Cilantro Chimichurri

A vibrant, 5-minute green sauce blending fresh cilantro, parsley, garlic, and jalapeño with a creamy touch of yogurt and olive oil. Perfect for steak, tacos, and salads.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Condiment, Dressing, Sauce
Cuisine: Mexican Fusion, South American Fusion
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 2 cups fresh cilantro leaves and tender stems
  • 1 cup fresh parsley leaves and tender stems
  • 1 jalapeño stemmed and seeded
  • 3 cloves garlic peeled
  • 0.25 cup lime juice freshly squeezed
  • 0.25 cup sour cream or plain Greek yogurt
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
  • 0.5 cup olive oil extra virgin

Equipment

  • Food Processor or High-speed Blender
  • Measuring Cups and Spoons
  • Airtight storage jar

Method
 

  1. Wash and thoroughly dry the cilantro and parsley. Roughly chop them and place them into a food processor or blender.
  2. Add the seeded jalapeño, peeled garlic cloves, lime juice, sour cream (or yogurt), black pepper, and salt.
  3. Pulse the mixture until the herbs, garlic, and jalapeño are finely minced and broken down. Scrape down the sides if necessary.
  4. Turn the blender or processor on low speed and slowly stream in the olive oil until the sauce becomes thick, creamy, and fully emulsified.
  5. Taste and adjust salt or lime juice if needed. Transfer to a jar and refrigerate for 30 minutes before serving to let flavors meld.

Notes

Store in an airtight container in the refrigerator for up to 4 days. If the oil solidifies slightly when cold, let it sit at room temperature for a few minutes and stir before using.