What is Chimichurri?
If you have never had chimichurri sauce before, or if you’ve had it and weren’t quite sure what you were enjoying, chimichurri is a simple uncooked sauce made by blending fresh herbs, vinegar, and seasonings. It is a South American condiment commonly served with meat dishes, like our Grilled Pork Tenderloin and Hanger Steak recipes. We love making quick chimichurri sauce all summer to use up an abundance of garden herbs and to add a punch of freshness to grilled meats and vegetables. Wanting to enjoy the bright, bold, and herbaceous flavor of this beloved condiment but as a cool, dip-able snack, we came up with this perfect Creamy Chimichurri Sauce recipe by adding just one simple, tangy ingredient to our classic chimichurri!
Why We Love This Creamy Chimichurri Sauce Recipe
So what do you need to turn a wonderfully vibrant chimichurri into a wonderfully vibrant and tangy Creamy Chimichurri Sauce? The secret ingredient is sour cream! With the cool and creamy addition of sour cream, the sauce becomes fabulous for dipping chips, crackers, and raw veggies. It also adds a luxurious touch when spooned over or served on the side of main dish proteins. This no-cook condiment is quick to make and offers vibrance to anything you serve with it. Give it a try at your barbecues and potlucks this season!
Ingredients You Need
Similar to Italian pesto, chimichurri is an herb-based condiment that is blended with garlic and seasoning. However, while traditional pesto is made with oil, chimichurri includes vinegar for a more pungent, tangy taste. The kick of bright acid is mellowed by adding smooth and rich sour cream. Together, they create a mouthwateringly cool and flavor-packed sauce that you’ll want to enjoy with all of your summer dishes! Here are the simple ingredients to make the best Creamy Chimichurri Sauce recipe:
Italian parsley – Not curly parsley! Dried oregano – Or fresh, if you can find it. Red wine vinegar – Add this to taste, if you like it extra tangy! Ground cumin – For a touch of added flavor. Garlic – Whole garlic cloves work well! Salt – To taste. Crushed red pepper – For a little spice. Sour cream – Or plain Greek yogurt!
Pro Tip! Can’t find parsley? No problem! Chimichurri can be made with a large bunch of cilantro, arugula, or watercress as well. You can also use a low fat sour cream or Greek yogurt for a lighter, healthier version of this sauce.
How to Make Chimichurri Sauce
All you need is a food processor or a blender and a few minutes to create this incredibly delicious no-cook sauce. Here are 3 easy steps to make perfectly Creamy Chimichurri Sauce: First, set out a large food processor. Place the parsley or fresh herbs of choice, dried oregano, vinegar, cumin, minced garlic, salt, and crushed red pepper in the processor bowl. Cover and pulse until the parsley is finely chopped. Then, add the sour cream. Puree until just smooth. Taste and add more salt if needed. Cover or transfer to an airtight container and refrigerate until you are ready to serve cold. The sauce will thicken as it chills. I recommend that you keep it in the fridge for at least 30 minutes to an hour before enjoying for a terrifically smooth and creamy consistency.
Recipe Variations
Switch up the herbs! Chimichurri is usually made with parsley, but you can also make it with a combination of parsley and cilantro, or opt for just cilantro! Make is extra creamy! The sour cream makes this into a creamy chimichurri, but if you want it extra creamy and thick, add a ripe avocado to the mix! Switch out the acid! Red wine vinegar is the acid here that really lift and brightens the flavor. You can switch it out with something more fresh like lime or lemon instead! Make it extra spicy! You can adjust the spice here by adding more red pepper flakes!
How to Serve Creamy Chimichurri Sauce
Like traditional non-creamy chimichurri, this sour cream-based chimichurri recipe can be enjoyed as a flavorful condiment on grilled vegetables and proteins such as steak, pork, and chimichurri chicken. Smear spoonfuls of Creamy Chimichurri Sauce over grilled corn on the cob for the perfect summer side dish. It is delicious as a dipping sauce for chips and fresh veggies. I love eating Creamy Chimichurri Sauce with super crunchy carrots, peppers, and asparagus stalks. You can also use this recipe as a citrus-free substitute for the lime vinaigrette in this Brazilian Chopped Salad, or as a creamy dressing on any salad!
How Long Will This Sauce Keep In the Fridge?
Homemade chimichurri sauce with sour cream will keep well in an airtight container in the refrigerator for up to one week. But truthfully, it has never lasted that long in my house.
Can I make vegan creamy chimichurri?
Definitely! To make a vegan version of creamy chimichurri, use your favorite plant-based sour cream or plain yogurt!
Looking for More Delicious Sauce and Dip Recipes? Be Sure to Try:
(Magic) Easy Aioli Sauce The Best Homemade Bean Dip Spicy Mustard Seafood Sauce Roasted Poblano Avocado Dip Recipe The Best Ranchero Sauce Recipe Spicy Feta Dip with Roasted Red Peppers Peri Peri Sauce Creamy Pesto Sauce Garlic Parmesan Sauce Poblano Sauce
Share This Recipe With Friends!
