Creamy Cilantro Chimichurri

This Creamy Cilantro Chimichurri is an easy to make fresh take on the traditional Argentinian chimichurri. The cilantro and lime combine together to make an unbeatable flavor paired with grilled meats of all kinds. You can make this the traditional way by stirring the sauce together. Or you can try my blender method which makes this sauce a touch creamy which is fantastic too!

I first had chimichurri sauce in a Brazilian barbecue restaurant called Bolero in Calgary. If you’ve never had Brazilian barbecue, now’s the time to start! I love how they serve so many perfectly and simply barbecued meats with flavorful chimichurri on the side for dipping.

Now… I’m a sauce girl all the way. But if you go to a really good Brazilian barbecue restaurant, they showcase the quality of their meat and it tastes amazing without added flavor! And the herbaceous chimichurri really is the perfect pairing with those simple meats.

I love the entire experience that starts out with those chewy little cheese buns. Then you move on to the grilled meat and chimimchurri.

Somewhere in the middle of all the meat, they bring out the grilled veggies sprinkled with parmesan. And I always end everything with as much cinnamon glazed grilled pineapple as one person can possibly eat.

Actually if we’re being honest here, I probably eat enough grilled pineapple for half the restaurant – it’s that good! In fact it’s so good I now have a super easy at home version you can make – Cinnamon Glazed Grilled Pineapple with my Coconut Ice Cream.

So… why Mexican chimichuri of all things? Well, because I love cilantro more than the traditional parsley – it’s as simple as that! A traditional chimichurri is stirred together with the oil and vinegar sometimes separating only to be stirred back together.

While you can make this version that way too, I like to throw all my ingredients in the blender or mini food processor, and blend until it becomes creamy. This method has my sauce ready in just minutes because it eliminates most of the chopping. And the creamy texture is really nice too.

Let’s get started by talking about the ingredients!

• Cilantro – takes the place of the traditional parsley in this chimichurri and I know you’re going to love the results too! If you absolutely hate cilantro, make this the traditional way with parsley instead of the cilantro.
• Onion & garlic – together add lots of savory flavor to this sauce and make it the perfect pairing for grilled meats.
• Lime juice – adds a bright spot of acidity and I love the way it pairs with cilantro a bit more than the more traditional vinegar.
• Olive oil – use the best you have because this is a super simple sauce the reward is great. The flavor of your olive oil will shine through here, so you want the tastiest oil possible.
• Red pepper flakes – add just a touch of flavor but not really any heat.

Now let’s make this Creamy Cilantro Chimichurri recipe step by step:

Step 1:

Chop the onion into a small dice and combine all the ingredients in a mini food processor, blender, or a bowl. You’ll want to chop the ingredients as finely as you can if you’re stirring together the sauce.

Step 2:

Next stir all the ingredients together for a more traditional sauce, or…

… pulse the ingredients together in a mini food processor until a creamy texture is reached.

How to serve this Creamy Cilantro Chimichurri:

1. anything grilled, particularly beef, chicken, shrimp, and salmon
2. use it as a salad dressing
3. stir it into mashed avocado for a really good dip
4. drizzle it over roasted sweet potatoes or potatoes
5. use it as a marinade rather than a sauce
6. toss it with freshly steamed Jasmine rice

For more chimichurri recipe inspiration:

1. Cedar Plank Grilled Salmon with Mixed Herb Chimichurri
2. Grilled Chimichurri Chicken Skewers
3. Tostones with Mango Salsa and Chimichurri

I really hope you enjoy this Creamy Cilantro Chimichurri! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for lots more healthy sauces, head over to the recipe index.

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This recipe was originally published in 2014, but has been updated with more information, tips, and new photos in 2021.