Fresh, zesty, and incredibly addictive.
If you’ve got extra cilantro and parsley sitting in the fridge, this sauce is the best way to use them up. It’s bright, herby, slightly spicy, and the addition of Greek yogurt makes it creamy, tangy, and hard to stop tasting. It’s the kind of sauce you start drizzling on everything.
Ingredients
1 cup fresh cilantro, packed
½ cup fresh parsley
2 cloves garlic
½ jalapeño (remove seeds for a milder flavor)
3 tablespoons olive oil
1 tablespoon white vinegar or lemon juice
2–3 tablespoons Greek yogurt
Salt and black pepper to taste
Splash of water if needed to thin
Instructions
1. Roughly chop the cilantro and parsley so they blend easily.
2. Place them in a blender or food processor with the garlic, jalapeño, olive oil, and vinegar.
3. Pulse until everything is finely chopped.
4. Add the Greek yogurt and blend again until smooth and creamy.
5. Season with salt and pepper. Add a small splash of water if the sauce is too thick.
6. Refrigerate for 15 minutes to let the flavors develop.
Serving Ideas
This sauce pairs beautifully with grilled or roasted chicken, vegetables, tacos, wraps, fries, salads, grain bowls, or even as a dip for bread. It stays fresh in the refrigerator for three to four days, and the flavor improves with time.