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Creamy Mexican Chimichurri | Get Inspired Everyday!

Creamy Mexican Chimichurri

  • Author: Get Inspired Everyday! - adapted from Cooks Illustrated
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: makes about 1 1/2 cups sauce 1x


  • 1 cup packed cilantro leaves, (a small amount of stems is ok)
  • 5 cloves garlic, minced
  • 1/4 cup onion, small dice
  • 1/4 cup fresh lime juice
  • 1/2 cup avocado oil or olive oil
  • 2 Tablespoons water
  • 1 Teaspoon sea salt
  • optional 1/4 Teaspoon red pepper flakes
  • or 12 Teaspoons minced jalapeno for Mexican spice


  1. Combine all the ingredients in a blender and blend on low until combined and creamy looking.
  2. Be sure to leave plenty of texture in the sauce, it’s not supposed to be smooth.
  3. For the traditional method, you can mince the onion very fine and stir together all the ingredients in a serving bowl – this way isn’t quite as fast and it doesn’t turn out creamy but either way is equally delicious!


This recipe makes quite a bit of sauce but it can easily be cut in half!