Creamy Chimichurri Recipe
Creamy Chimichurri is a vibrant, herbaceous sauce blended with parsley, cilantro, garlic, olive oil, and vinegar, elevated with creamy elements like yogurt or mayonnaise. Perfect as a dip, spread, or topping for grilled meats, vegetables, or bread, it adds a tangy, rich twist to the classic chimichurri flavor.
Equipment
- Blender or food processor
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- 2 tablespoons red wine vinegar
- 2 garlic cloves peeled
- 1 teaspoon red chili flakes adjust to taste
- 1/2 teaspoon smoked paprika
- 4 teaspoons dried oregano
- 1 large avocado peeled and pitted
- Salt and black pepper to taste
- 1 tablespoon fresh lime juice optional
Instructions
- Wash and pat dry the parsley and cilantro. Peel and pit the avocado. If your blender struggles with whole cloves, mince the garlic.
- Combine parsley, cilantro, olive oil, red wine vinegar, garlic, chili flakes, smoked paprika, and dried oregano in a blender or food processor. Blend until the herbs are finely chopped and the mixture is smooth.
- Add the Greek yogurt and avocado to the blender. Process until the mixture is creamy and well incorporated. If it’s too thick, add a splash of water or extra olive oil to reach your desired consistency.
- Taste and adjust the seasoning with salt, pepper, and lime juice. Blend once more to mix.
- Transfer the sauce to a bowl or jar. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
✔ This creamy chimichurri not only tastes amazing but also adds a gourmet touch to everyday meals.
✔ You can use sour cream instead of Greek yogurt.