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Creamy-chimichurri-sauce-on-a-spoon
Olga

Creamy Chimichurri Sauce

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Creamy parsley and cilantro chimichurri sauce
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 10 people
Course: Appetizer, Lunch, Sauce, Tapas
Cuisine: American, Argentina
Ingredients Equipment Method

Ingredients
  

Chimichurri
  • 1 cup Parsley
  • 1 cup Cilantro
  • 1 tsp Dried Oregano
  • 1/2 Chili Pepper
  • 3/4 cup Red Wine Vinegar
  • 1 pinch Salt
  • 4 cloves Garlic
Cream
  • 8 oz Sour Cream 1 cup

Equipment

  • 1 Food processor
  • 1 Small Bowl
  • 1 Small silicone spatula
  • 1 Fine Mesh Strainer
  • 1 Cutting Board

Method
 

  1. Step 1
    Clean the parsley and cilantro:
    Place the parsley and cilantro in a bowl, create a vinegar and baking soda solution, and allow the cilantro and parsley to sit in the water for at least 5 minutes.
    Then using a fine mesh strainer, rinse twice to remove any dirt. Destem before or after cleaningDry the leaves before chopping - let them sit in the strainer and pat them with a clean towel or sheet of paper towel.
  2. Step 2
    Chop the parsley and cilantro by hand or in a food processor. Using a food processor, chop the parsley, cilantro, garlic, chili pepper, and oregano with the vinegar for 5-10 seconds.
  3. Step 3
    In a bowl, mix the herb blend with sour cream with a small spatula and mix well. Use it as a dip or drizzle it on your favorite protein or rice bowl.

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