Creamy Chimichurri Sauce Recipe
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
12 servings
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Calories
97 kcal
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Course
Condiments
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Cuisine
South American, American
Creamy Chimichurri Sauce Recipe
Description
The Creamy Chimichurri Sauce Recipe starts by combining fresh Italian parsley, dried oregano, red wine vinegar, ground cumin, peeled garlic clove, salt, and crushed red pepper in a food processor. These ingredients are pulsed until the parsley is finely chopped, creating an intensely flavored herb base. Sour cream is then added and pureed until the sauce achieves a smooth, creamy texture.
The resulting sauce balances herb freshness with a mild tang from vinegar and cumin’s earthiness. The addition of sour cream provides richness and a creamy mouthfeel that differs from traditional chimichurri. Chilling the sauce allows it to thicken and flavors to meld.
This sauce suits use as a topping or dip for grilled meats, vegetables, or as a spread, offering a creamy and herbaceous flair that complements savory dishes. Variations can be made by substituting parsley with cilantro, arugula, or watercress to adjust flavor profiles.
It is best stored covered in the refrigerator and used within one week to maintain freshness and food safety. The recipe yields approximately three cups, suitable for multiple servings.
Ingredients
- 1 Italian parsley stems and leaves, bunch
- 2 tablespoons oregano dried
- 1 tablespoon red wine vinegar
- 1 tablespoon cumin ground
- 1 clove garlic peeled
- 1 teaspoon salt
- ¼ - ½ teaspoon crushed red pepper
- 2 ½ cups sour cream
Instructions
- Set out a large food processor. Place the parsley, oregano, vinegar, cumin, garlic, salt, and crushed red pepper in the bowl. Cover and pulse until the parsley in finely chopped.
- Then add the sour cream. Puree until smooth. Taste, then add additional salt if needed.
- Cover the creamy chimichurri and refrigerate until ready to serve. The sauce will thicken as it chills.
Notes
- Parsley can be substituted with cilantro, arugula, or watercress for different flavor variations.
- Keep the sauce refrigerated and covered for up to one week for best freshness.
- The recipe makes about 3 cups, enough for approximately twelve servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 97kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 234mg | 10% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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