Description
A creamy and vibrant cilantro chimichurri sauce blending fresh herbs, lime, garlic, and a touch of spice with a smooth, rich texture from sour cream or yogurt.
Ingredients
- 2 cups fresh cilantro, packed
- 1 cup fresh parsley, packed
- 1 jalapeño, seeded
- 3 cloves garlic
- 1/2 cup olive oil
- 1 cup sour cream or Greek yogurt
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 1 teaspoon additional salt (adjust to taste)
Instructions
- Rinse cilantro and parsley thoroughly and pat dry. Remove thick stems.
- Slice jalapeño and remove seeds if a milder flavor is desired. Peel garlic.
- Add cilantro, parsley, jalapeño, and garlic to a blender or food processor and pulse to chop.
- Add olive oil and lime juice, then blend until partially smooth.
- Add sour cream or Greek yogurt and blend until creamy and smooth.
- Taste and adjust salt as needed.
- If too thick, add a little water or extra lime juice and blend briefly.
- Transfer to a bowl or jar and serve immediately or chill for 30 minutes.
Notes
- Adjust jalapeño quantity to control spice level.
- Use plant-based yogurt for a dairy-free version.
- Add avocado for extra creaminess.
- Store in refrigerator for up to 4 days.
- Stir before serving as separation may occur.
- Avoid reheating to preserve fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Latin-inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
