This creamy version of classic chimichurri sauce is a staple in my kitchen! It's effortless yet packed with flavor—garlicky, tangy, and herby with a subtle heat. This chimichurri cream sauce is so good that we like to make it ahead and keep it in the fridge to drizzle on steaks, grilled meats, wraps, and salads!

A bowl of creamy chimichurri sauce brimming with fresh herbs sits on a wooden board, next to sliced meat topped with the vibrant green sauce on a slate platter. Fresh herbs are scattered beside the dishes, inviting you to try this delicious sauce recipe.

This post may include affiliate links. Please read my disclosure policy.

WANT TO SAVE THIS RECIPE?

Enter your email below & I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!

I'm serious when I say this condiment is an absolute must-have! You can use it in place for regular chimichurri on dishes like grilled butternut squash and flank steak, and it’s also fantastic on shrimp tacos.

📖Why My Recipe Works

This recipe is based on my traditional chimichurri recipe, featuring fresh herbs and no cilantro for a truly authentic taste.
I toned down on crushed red peppers to create a milder version.

🧾Ingredient Notes

Sour Cream- The creamy base. Substitute with Greek yogurt.
Fresh Herbs- Fresh parsley and oregano leaves are essential—don't skip them! And no dried herbs or cilantro please.
Garlic- Use fresh minced garlic, and feel free to add a clove or too!
Red Wine Vinegar- Substitute with white wine vinegar.
Crushed Red Pepper- Adjust to your preference, or skip for a mild version. If you like spicy, you can add Fresh bird's eye chili.

A variety of ingredients labeled on a surface: red wine vinegar, sour cream, salt, black pepper, red pepper flakes, garlic cloves, oregano and parsley – the perfect mix for a creamy chimichurri sauce.

⏲️How to Make Creamy Chimichurri Sauce

A creamy blend of cilantro, garlic cloves, yogurt, and red pepper flakes sits invitingly in the food processor, reminiscent of a modern twist on Chimichurri Sauce.

Add all the ingredients to a blender or food processor and pulse a few times until finely chopped. If it’s too thick to drizzle, add a tablespoon of water or olive oil until it reaches the consistency you like.

Top view of a food processor containing blended creamy chimichurri, with visible traces on the sides.

Transfer to a bowl and season with salt, pepper, and red pepper flakes. Let the sauce sit in the fridge for at least 15–30 minutes to help the flavors meld.

Sliced steak on a slate board topped with creamy chimichurri sauce, garnished with herbs. A small bowl of this aromatic sauce is next to the steak. A napkin and fresh herbs are on the side.

👩🏻‍🍳Flavorful Ideas

Turn it into a salad dressing. Just thin it out with a little bit of olive oil, vinegar, or water, and stir until smooth. Voila! You have a delicious chimichurri vinaigrette, perfect for your grilled corn salad, Mediterranean kale salad, or roasted zucchini slices.

Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?

📖 Recipe Card