Creamy Chimichurri Sauce
Elevate your culinary experience with our signature Creamy Chimichurri Sauce. This innovative take on the beloved Argentinian condiment features a vibrant blend of Italian parsley, cilantro, and oregano, their verdant notes enlivened by a subtle kick of red pepper flakes. To create a luxuriously smooth texture, we incorporate a touch of chicken broth alongside a rich combination of sour cream and heavy cream. A final flourish of melted Bongards® White Super Melt™ American Loaf adds a touch of unexpected depth, creating a symphony of flavors that will tantalize your taste buds. This cream sauce will taste amazing on just about anything – served hot or cold!
INGREDIENTS
- 1/2 bunch Italian parsley leaves, long stems removed
- 1/2 bunch cilantro, long stems removed
- 2 Tbsp. dried oregano
- 1 Tbsp. red wine vinegar
- 3 cloves garlic, peeled, minced
- 1 tsp. kosher salt
- 1/4 – 1/2 tsp. crushed red pepper flakes
- 4 oz. heavy cream
- 6 oz. low sodium chicken broth
- 8 oz. Bongards® White Super Melt™ American Loaf, shredded
- 6 oz. sour cream
PREPARATION
- In large food processor, combine parsley, cilantro, oregano, vinegar, garlic, salt, and crushed red pepper. Cover and pulse until everything is finely chopped. If a thinner chimichurri sauce is desired, add cold water 1 Tbsp. at a time and pulse again, until desired consistency is achieved.
- In large saucepan over medium-high heat, bring heavy cream and chicken broth to a simmer.
- Reduce heat to medium, add American cheese. Stir until cheese has completely melted.
- Remove from heat, add sour cream and chimichurri, stirring until fully combined.
- Can be served hot or cold.
