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