Creamy chimichurri sauce is what happens when classic, herb-packed chimichurri meets a cool, tangy, spoonable creaminess. It still tastes bright and garlicky, but it’s softer around the edges—perfect when you want something that clings to grilled steak, roasted veggies, or even a simple sandwich without dripping everywhere.
Why you’ll love this dish
This version keeps the bold character of chimichurri, but adds a rich, smooth finish that makes it feel like a “special sauce” you’ll want to put on everything.
- Fast: blender-ready in minutes
- Big flavor, simple ingredients: herbs + garlic + acidity + creaminess
- Versatile: sauce, dip, spread, or dressing
- Great for gatherings: easy to scale up and pairs with lots of foods
- Balanced heat: red pepper flakes are optional, so you control the spice
“I made this for steak night and everyone ended up using it on their potatoes and veggies too. It tastes fresh like chimichurri, but the creamy texture makes it way more addictive.”
How this recipe comes together
Before you start, here’s the flow so you know what to expect:
- Prep the herbs and garlic (rough chop is fine).
- Add everything to a blender/food processor.
- Blend until creamy, scraping down once or twice.
- Taste and adjust (more salt, more vinegar, or a touch more oil).
- Serve right away or chill briefly for a thicker texture.
What you’ll need
- 1 cup fresh parsley, chopped (flat-leaf is ideal, curly works in a pinch)
- 1/2 cup fresh cilantro, chopped (swap with more parsley if you dislike cilantro)
- 4 cloves garlic, minced (start with 2 if you want it mellow)
- 1/2 cup sour cream (Greek yogurt works for a lighter tang)
- 1/4 cup olive oil (use a mild one if you don’t want bitterness)
- 2 tablespoons red wine vinegar (white wine vinegar or lemon juice also work)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Step-by-step instructions
- Load the blender. Add parsley, cilantro, garlic, sour cream, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes (if using) to a blender or food processor.
- Blend until smooth. Pulse a few times, then blend until the sauce turns creamy and mostly uniform. Stop to scrape down the sides once or twice so the herbs fully incorporate.
- Taste and tweak.
- Too thick? Add a teaspoon of olive oil or a small splash of water.
- Not bright enough? Add a little more vinegar.
- Needs punch? Add a pinch more salt or an extra clove of garlic.
- Serve. Use as a sauce, dip, or dressing.
Best ways to enjoy it
- Steak or grilled chicken: drizzle over sliced meat right before serving.
- Roasted potatoes: spoon on top and finish with extra black pepper.
- Tacos or burrito bowls: use as a creamy herb drizzle.
- Veggie platter: serve as a dip for carrots, cucumbers, and bell peppers.
- Sandwich spread: especially good on steak sandwiches, burgers, or grilled veggies.
- Salad dressing: thin with a splash of water or extra vinegar and toss with greens.
Storage and reheating tips
- Refrigerate: Store in an airtight container for 3–4 days.
- Stir before using: the sauce may separate slightly; a quick stir brings it back.
- Food safety note: because this is dairy-based, don’t leave it at room temperature for more than 2 hours (1 hour if it’s very hot out).
- Freezing: not recommended—sour cream sauces often separate and turn grainy after thawing.
Helpful cooking tips
- Dry your herbs well. Extra water on the leaves can make the sauce runny.
- Use pulse control. Over-blending can warm the sauce and dull the fresh herb flavor.
- Let it rest 15 minutes. The garlic mellows and the herbs bloom after a short chill.
- Adjust acid last. Vinegar intensity varies; taste after blending, then fine-tune.
Recipe variations
- Greek yogurt version: swap sour cream for full-fat Greek yogurt for a lighter, tangier sauce.
- Avocado creamy chimichurri: blend in 1/2 ripe avocado for extra body and a buttery finish.
- Spicy upgrade: add a small jalapeño or a pinch of cayenne.
- No-cilantro option: use all parsley plus a little fresh oregano if you have it.
- Extra-garlic roasted twist: replace raw garlic with 1–2 cloves roasted garlic for a sweeter, milder flavor.
FAQ
Can I make creamy chimichurri sauce ahead of time?
Yes. It actually improves after 15–30 minutes in the fridge as the flavors meld. Make it up to 1 day ahead for the freshest herb flavor.
What can I substitute for sour cream?
Full-fat Greek yogurt is the easiest swap. For dairy-free, try an unsweetened plant-based yogurt or a thick vegan mayo—just keep in mind the flavor will shift slightly.
Why is my sauce bitter?
Bitterness usually comes from very strong olive oil, blending too long (warming the herbs), or using lots of cilantro stems. Try a milder olive oil, pulse instead of continuous blending, and balance with a touch more vinegar or a small pinch of salt.
How do I make it thinner for dressing?
Blend in 1–2 tablespoons water (or a little extra vinegar/olive oil) until it pours easily. Add gradually so it doesn’t get too runny.
Is it safe to keep this at a BBQ table?
Keep it chilled as much as possible. Since it’s dairy-based, follow the 2-hour rule at room temp (or 1 hour in hot weather), then return it to the fridge.
Print
Creamy Chimichurri Sauce
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A tangy, creamy version of classic chimichurri that adds a delightful twist to grilled meats, veggies, and sandwiches.
Ingredients
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Load the blender. Add parsley, cilantro, garlic, sour cream, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes (if using) to a blender or food processor.
- Blend until smooth. Pulse a few times, then blend until the sauce turns creamy and mostly uniform. Stop to scrape down the sides once or twice so the herbs fully incorporate.
- Taste and tweak. If too thick, add a teaspoon of olive oil or a small splash of water. If not bright enough, add a little more vinegar. For more punch, add a pinch more salt or an extra clove of garlic.
- Serve. Use as a sauce, dip, or dressing.
Notes
Store in an airtight container in the fridge for 3-4 days. Stir before using as the sauce may separate slightly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian