Creamy Chimichurri Sauce made without cream is a zesty uncooked herbaceous condiment recipe with a spicy kick that’s best with grilled meats and vegetables but has many other uses as well!
Once you get learn this quick and easy creamy chimichurri recipe you’ll be using creamy chimichurri on everything!
What is chimichurri?
Chimichurri sauce is bright green condiment made of fresh herbs, spices, vinegar and oil. The flavor is bright, pungent and herbaceous with a little spicy kick.
Chimichurri sauce originated in Argentina as a complement to churassco, or grilled meats, often steak, sausage, chicken, etc.
Argentinian chimichurri is made of parsely, oregano, garlic, red pepper and olive oil. The Argentinian green chimichurri is a loose, hand chopped, oil based sauce that is used as both a marinade and a table condiment.
My creamy chimichurri recipe adds white onion to add extra bit of kick. In order to get the onion fine enough the sauce is chopped in the food processor and is much more smooth than traditional chimichurri sauce. It has a creamy consistency without any cream, greek yogurt or sour cream!
To make a more authentic chimichurri recipe simply omit the onion and hand chop instead of using the food processor. You can also add in some fresh oregano for even more spicy kick.
Using flavorful condiments full of herbs and spices eliminates the need for extra fats, sugar and salt. This particular combination of herbs and spices is not only a flavor boost but also a health powerhouse. A potent combination of highly anti inflammatory foods.
- Parsley – If you have other herbs like cilantro or basil, experiment with adding those. Fresh oregano and/or thyme? Heck yes, just leave out the onion depending on how much kick you’d like your chimichurri sauce to have. You can even use some dried herbs in the mix, soaking in hot water to rehydrate if you have the time.
- Red pepper – choose either dried red pepper flakes or a small red chili pepper.
- Red wine vinegar – or substitute with other light neutral flavored vinegar like apple cider vinegar or Chive Blossom Vinegar.
- Olive oil – a regular light flavored olive oil is preferred but extra virgin olive oil can be substituted.
- Onion – not authentic but adds a nice kick. Omit if desired.
- Sea salt – or substitute slightly less regular table salt.
Step by step instructions
- Separate parsley stems from leaves. Add stems to a food processor (or blender). Roughly chop parsley leaves by hand and add to a medium bowl.
- Add garlic, onions, red pepper, salt, vinegar and olive oil to the parsley stems in the food processor.
- Pulse until finely chopped.
- Stir in the garlic and vinegar mixture and remaining ½ cup olive oil.
- Serve immediately or cover and refrigerate to allow the flavors to meld.
This creamy chimichurri sauce recipe yields roughly 4 cups of chimichurri.
Serve chimichurri sauce at room temperature immediately. Or refrigerate chimichurri sauce tightly covered for up to two weeks. Chimichurri sauce will continue to intensify in flavor over time although it may lose it’s bright green color. If chilled, return to room temperature before serving. Freeze chimichurri sauce in an ice cube tray and transfer to freezer bags for up to 3 months.
How to use
Serve chimichurri sauce with grilled meats, salmon, or chicken. Or drizzle over vegetables, soup, tacos and wraps to add a final kick of flavor. Combine chimichurri with mayo and sour cream as the base for a chimichurri potato salad. Chimichurri livens up scrambled eggs, potatoes, rice, and is even a great dip for bread and chips.
However you choose to use creamy chimichurri sauce is nutritious way to add flavor and kick to your meals!
- 2 cups flat leaf parsley chopped, stems and leaves separated
- 6 cloves garlic peeled
- ½ teaspoon dried red pepper flakes
- 1 teaspoon sea salt or substitute ½ teaspoon Iodized salt
- ½ cup red wine vinegar or apple cider vinegar
- 1 cup olive oil
- ¼ small white onion
- Add parsley stems, onion, garlic, red pepper flakes, salt, vinegar and ½ cup olive oil to food processor. Pulse until smooth.
- In a medium bowl, add pureed mixture to the chopped parsley leaves.
- Stir in remaining ½ cup olive oil.
- Serve immediately, or refrigerate for later.
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