Creamy Chimichurri Sauce Recipe - Bright and herbaceous Chimichurri becomes a wonderfully creamy sauce by adding just one simple, tangy ingredient. Enjoy Creamy Chimichurri as a sauce, dip, or dressing!
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.
Can’t find parsley? You can make chimichurri with a large bunch or cilantro, arugula, or watercress as well!Keep this sauce covered in the fridge for up to one week.Makes 3 cups total, about 12 servings.