Chimichurri is a vibrant, herbaceous sauce traditionally made fresh, beloved for its bright flavor and versatility with grilled meats and vegetables. This dried chimichurri recipe captures all the essential flavors in a shelf-stable form, making it a convenient pantry staple that you can sprinkle on dishes anytime to add a zesty, aromatic punch.
Ingredients
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- Optional: 1 teaspoon dried basil or marjoram for extra herbal depth
Instructions
- In a small mixing bowl, combine all the dried herbs and spices evenly. Use a whisk or fork to blend them thoroughly, breaking up any clumps for a uniform texture.
- Transfer the mixture to an airtight container, such as a small glass jar or a spice tin. Seal tightly to preserve freshness and flavor.
- Store in a cool, dark place away from direct sunlight and moisture. Let the blend rest for 24 hours before using to allow the flavors to meld, though it can be used immediately if needed.
- To use as a sauce, mix about 2 tablespoons of the dried chimichurri blend with 1/4 cup olive oil and 2 tablespoons red wine vinegar or lemon juice. Let it sit for 10–15 minutes to rehydrate and develop flavor before serving.
- Alternatively, sprinkle the dry blend directly onto grilled meats, roasted vegetables, or even popcorn for an instant seasoning boost.
Tips
- Fresh vs. Dried Herbs: While fresh chimichurri is bright and vibrant, using dried herbs concentrates the flavors and extends shelf life, making this blend perfect for quick seasoning without prep.
- Substitutions: If you don’t have smoked paprika, regular paprika or a pinch of cayenne can add heat and color. You can swap dried thyme for rosemary or marjoram to adjust the herbal profile.
- Storage: Keep your dried chimichurri in an airtight container in a cool, dark cabinet. It will stay fresh for up to 6 months, but the flavor is best within 3 months.
- Common Mistake: Avoid grinding the blend too finely; a slightly coarse texture helps it rehydrate better and provides a more authentic chimichurri mouthfeel.
Serving Suggestions
Dried chimichurri shines as a quick seasoning for grilled steak, chicken, or fish. Simply rehydrate it with olive oil and vinegar to mimic the traditional sauce or sprinkle it dry over roasted potatoes for a zesty twist. It also works well mixed into mayonnaise or yogurt for an herby dip, or stirred into soups and stews to add complexity. For a vegetarian option, toss with grilled vegetables or roasted mushrooms.
Variations
Customize your dried chimichurri blend by adjusting the heat level with more or less crushed red pepper flakes. Add dried lemon zest for a citrusy brightness or a pinch of cumin for earthiness. For a smoky twist, include chipotle powder instead of smoked paprika. You can also create a spicier version by adding dried chili powder or cayenne. If you prefer a milder herbaceous note, increase the amount of parsley and oregano while reducing the garlic powder.
Storage and Reheating
Dried chimichurri mix should be stored in an airtight container in a cool, dark place, where it will keep best for up to 6 months, but optimal flavor is within 3 months. Once mixed with olive oil and vinegar to form a sauce, store it in the refrigerator in a sealed jar and use within 5 days for peak freshness. Reheating is not necessary or recommended since chimichurri is typically served at room temperature or chilled. If you want to warm it slightly, do so gently to avoid breaking down the fresh herbs’ flavor.
Frequently Asked Questions
Can I use fresh herbs instead of dried in this recipe?
Fresh herbs are great for traditional chimichurri but not for making a dried seasoning blend. Fresh herbs contain moisture and won’t store well dried. For a dried chimichurri recipe, stick to dried herbs to ensure shelf stability and concentrated flavor.
How do I rehydrate dried chimichurri for use as a sauce?
Mix about 2 tablespoons of the dried blend with 1/4 cup olive oil and 2 tablespoons red wine vinegar or lemon juice. Let it rest for 10–15 minutes so the herbs absorb the liquid and release their flavors. Adjust oil or acid to taste for thinner or thicker consistency.
Is dried chimichurri as flavorful as fresh?
Dried chimichurri won’t have the same bright, fresh taste as making it from fresh herbs, but it offers a concentrated, convenient flavor that works well as a seasoning or quick sauce base. It’s perfect for when fresh herbs aren’t available or for easy storage.
Can I add other spices to customize the blend?
Absolutely. Dried chimichurri is flexible. You can add dried basil, marjoram, cumin, or smoked chili powders to tailor the flavor to your liking. Just keep the balance so the core parsley, oregano, and garlic flavors remain prominent.
How long does homemade dried chimichurri last?
Stored properly in an airtight container away from light and moisture, dried chimichurri can last up to 6 months, though it’s best used within 3 months for maximum potency. After mixing with oil and vinegar, keep refrigerated and use within 5 days.
Can dried chimichurri be used on vegetarian or vegan dishes?
Yes, it’s a wonderful addition to roasted or grilled vegetables, tofu, tempeh, or vegan proteins. The herbaceous and garlicky notes complement plant-based dishes beautifully, adding a fresh, zesty flavor without any animal products.
By making your own dried chimichurri blend, you gain a versatile, flavorful seasoning that’s ready to elevate any dish with minimal effort. From quick weeknight dinners to weekend barbecues, this shelf-stable herb blend keeps the spirit of classic chimichurri alive all year round.
Related
- Sweet Sour Cabbage Recipe for Kids That’s Easy and Delicious
- Upside Down Lasagna Recipe for Kids That’s Fun and Easy
- Baked Pasta Recipes vs Boiled Pasta Recipes: Which Is Best?