Creamy Cilantro Chimichurri is a delightful twist on the traditional Latin American sauce, offering a smooth texture and vibrant flavor profile that elevates any dish. This cilantro sauce recipe combines the fresh, zesty essence of authentic chimichurri sauce with a creamy base, making it a versatile condiment for a variety of culinary applications.
Ingredients
Scale:
2 cups fresh cilantro leaves, packed
1/2 cup fresh parsley leaves, packed
4 cloves garlic
1 shallot
1 jalapeño, seeded
Zest and juice of 1 lime
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup Greek yogurt or plant-based yogurt for a vegan option
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the Ingredients: Roughly chop the cilantro, parsley, and garlic. Dice the shallot and jalapeño. This will help the blending process by ensuring all ingredients are evenly mixed and achieve a smooth texture.
Blend the Herbs: In a food processor, combine the cilantro, parsley, garlic, shallot, and jalapeño. Pulse until finely chopped, taking care to stop before the herbs become a paste. The mixture should be uniformly fine but not mushy.
Add the Wet Ingredients: Pour in the olive oil, red wine vinegar, Greek yogurt, lime zest, and juice. Blend until smooth and creamy, pausing to scrape down the sides if necessary to ensure an even texture throughout your creamy cilantro chimichurri.
Incorporate the Spices: Add cumin, salt, and black pepper to the mixture. Blend again briefly to incorporate the spices thoroughly, ensuring the sauce has a uniform consistency. This step allows the spices to infuse their flavors evenly into the sauce.
Adjust and Serve: Taste your Creamy Cilantro Chimichurri and adjust seasonings as needed. For a spicier kick, consider adding another half jalapeño. Serve immediately or refrigerate for later use, allowing the flavors to develop further in the fridge.
