Creamy Cilantro Chimichurri

2 cups fresh cilantro (packed)

1 cup fresh parsley

1 jalapeño, seeded (leave seeds for extra heat)

3 garlic cloves

¼ cup lime juice (fresh is best)

½ cup olive oil

¼ cup sour cream or Greek yogurt

½ tsp black pepper

½–1 tsp salt, to taste

Optional Add-Ins

¼ tsp cumin

1–2 tbsp water (for thinning)

Extra lime juice for more tang

 Instructions

Prep the herbs

Wash and dry the cilantro and parsley well.

Roughly chop them for easier blending.

Blend

Add cilantro, parsley, jalapeño, garlic, and lime juice to a blender or food processor.

Pulse a few times to break everything down.

Make it creamy

Add olive oil, sour cream (or yogurt), black pepper, and salt.

Blend until smooth and creamy.

Adjust texture & taste

Add 1–2 tbsp water if you want a thinner, pourable sauce.

Add extra lime or salt to taste.

Add cumin if you want a deeper, smoky flavor.

Chill (optional but recommended)

Let the sauce rest in the fridge for 20–30 minutes to allow flavors to develop.