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Take traditional chimichurri sauce to new, creamier level. Delicious on grilled veggies, meat, in tacos or burgers, drizzled on empanadas, used as a dip, or even as as a salad dressing. This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef. The ingredients are surprising, fresh, and this creamy sauce is so easy to make! It requires no cooking and takes just five minutes to throw together, making it a quick (and delicious!) addition to a number of meals.
Chimichurri is made with a mixture of fresh minced parsley, cilantro, garlic, red wine vinegar, honey, lime and olive oil. Some recipes use white wine vinegar and others use red wine vinegar. You can use either, but this chimichurri sauce recipe uses white wine vinegar. You can use the same amount no matter which vinegar you choose.
Yes, these are all ingredients that go into this creamy chimichurri recipe. So simple and healthy, right? I love a good creamy sauce, and using a blender or food processor gives it a perfect texture, not too thick and not too thin. Which is why you can seriously use this sauce for anything! The flavor of food can change dramatically depending on what seasoning or dressing you put on it, and you can make multiple dishes with the same base ingredients.
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The Best Creamy Chimichurri Sauce Recipe
Chimichurri SaucePrint Here
You Will Need
- 4 garlic cloves
- 2 cups of packed fresh cilantro
- 2 cups packed with fresh flat-leaf parsley
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- 1 tablespoon of honey
- Juice from 1 lime (optional)
- Pinch of salt and pepper
- In a food processor with the motor running, add garlic, cilantrol, parsley, vinegar, oil, honey, salt and pepper until creamy and smooth.
- Cover and set aside or put in the refrigerator for 1 hour while the flavors marinate.