I’ve posted this one a couple of times before—tucked in a reel or hidden in another recipe on the blog, as well as under the jars section in ONE (one of my most popular cookbooks). BUT this sauce is well-deserving of its own spot on the blog. It’s been a staple for us for YEARS. This creamy chimichurri is so light while still being packed with flavor. A killer combo. It’s great to make ahead of time and keep in the fridge to drizzle on bowls, grilled meats, salads.. wraps..  all week.

I’ve learned that a green, herby homemade sauce is EVERYTHING for me when it comes to macro-counting. I almost always have a homemade sauce (or two) in the fridge for drizzling on almost everything I eat. It makes macro-counting and meal planning so much easier for me too! 

What You’ll Need for this Creamy Chimichurri: 

The best part about a homemade sauce is that you don’t need a bunch of ingredients to make it taste good. This recipe is so simple. 

Of course, I should warn you that this is a Chimichurri-inspired sauce. A true Chimichurri has a lot of oil in it (which tastes amazing), but isn’t always super easy to fit in your macros especially if you want to eat it in LARGE quantities like I do.

If you don’t want the lightened-up version, this one by How Sweet Eats is good. Like really good. BUT, if you track your fats and need something lighter, here’s what you’re going to need for this lightened-up creamy version: 

  • Fresh Cilantro
  • Fresh Basil leaves
  • White Balsamic Vinegar
  • Half a lemon
  • Cloves of garlic (or frozen cubes) 
  • Olive oil
  • Salt
  • Pepper
  • Red pepper flakes
  • Non-fat Greek yogurt 

I also like to mention that I have this non-creamy lightened-up version on the blog here

How to Make Creamy Chimichurri: 

Making this creamy chimichurri is super easy. Pull out your favorite blender (I love this one) or mini food processor, pulse to combine ingredients into a sauce. I like to leave a little texture, but can also blend until smooth and creamy. 

And that’s it. With a few quick pulses of your blender, you’ll have a yummy sauce that you can use all week long. Definitely one of the EASIEST things you can do to prepare meals for the week. 

By the way, if you KINDA like half-way meal prep like me, I wrote this post with what I do and what works for my family. It’s so easy but makes meal planning so much better. You can click here for all the details. 

Salad with Creamy Chimichurri on top

Serving Suggestions: 

This Creamy Chimichurri can go on just about anything–think bowls, salads, sandwiches, grilled and roasted meats… potatoes, etc. It’s perfect over flank steak or my favorite grilled pork tenderloins, on top of a bed of greens 👍

But if you want a more specific recipe, here’s some recipe ideas: 

For more recipes like these ones, you can join my email list and never miss a beat. Just fill out the form below!

Is Creamy Chimichurri Gluten-Free and Dairy-Free? 

This sauce is gluten-free, but it isn’t dairy-free. But you could EASILY swap out the yogurt for a dairy-free version. If you need some of my favorite dairy-free swaps, you can get them here.  I also have this Lightened up Chimichurri on the blog that IS dairy and gluten-free. Click here for the recipe.  

If you need some other dairy-free sauces, I have some favorites tucked-in reels on Instagram. I really love this Dairy-free, oil-free Green Sauce–get all the details here. And this dairy-free pesto is absolute perfection. 

Similar Recipes You’ll Love: 

Also, I have to add this Tangy Mustard Vinaigrette to the list. Seriously, the easiest quickest dressing to make ever. And I’m obsessed. It’s not on the blog yet, so you’ll have to settle for the recipe in the caption of this reel below…

Creamy Chimichurri

If you decide to make this recipe, tag me on Instagram! I love to see and share what you’re cooking! 

And if you’re needing more macro-friendly recipes that are good for the whole family, you can check out my cookbooks.

Creamy Chimichurri on a salad

All of my cookbooks are focused on macro-friendly dishes that are made with REAL food and ingredients while still being super healthy and macro-balanced. Not to mention, every single recipe in my cookbooks is precalculated and uploaded to My Fitness Pal, Macros First, and Lose It. Everything is designed to make macro-tracking delicious and easy! 

Click here to shop my cookbooks

And if you’ve already purchased one of my cookbooks, I’d love it if you were up for leaving a review! Click here! I love you so much. 

Creamy Chimichurri

Green, herby delicious sauce that you’re going to want to add to everything!
Course Dressings and Sauces, herbs
Servings 5
Calories 34 kcal


  • 1 cup fresh cilantro
  • cup fresh basil leaves
  • ¼ cup white balsamic vinegar 60 g, red wine vinegar is a good alternative
  • Juice from half a lemon 30 g
  • 2 cloves of garlic or frozen cubes
  • ½ Tbsp. olive oil 7 g
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Pinch of red pepper flakes
  • 3 Tbsp. non-fat Greek yogurt 45 g


  • Using a blender or mini food processor, pulse to combine ingredients into a sauce. I like to leave a little texture, but you can also blend until smooth and creamy.


MFP: “Lillie Eats and Tells Creamy Chimichurri”
Recipe yields approx. 155 grams of dressing total 


Serving: 31gCalories: 34kcalCarbohydrates: 3.2gProtein: 1gFat: 1.4gFiber: 0.1g
Keywords creamy chimichurri, herbs, sauces

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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