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Creamy Cilantro Chimichurri

A vibrant, 5-minute green sauce that blends fresh herbs, garlic, and jalapeño with a touch of creamy yogurt. Perfect for tacos, steak, or as a dip.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 tbsp
Course: Condiment, Sauce
Cuisine: Fusion, Latin American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Food processor or blender
  • Squeeze Bottle or Jar

Method
 

  1. Wash and dry cilantro and parsley thoroughly. Roughly chop herbs and jalapeño.
  2. Place garlic, jalapeño, cilantro, parsley, lime juice, salt, and pepper into a food processor or blender.
  3. Pulse several times until ingredients are finely chopped.
  4. Add sour cream (or Greek yogurt) and olive oil.
  5. Blend on medium-high until smooth and emulsified. Taste and adjust salt or lime juice if needed.
  6. Transfer to a jar or squeeze bottle. Refrigerate for at least 30 minutes before serving for best flavor.

Notes

Store in the fridge for up to 1 week. Shake before using.