Chimichurri is a vibrant Argentinian sauce traditionally made with fresh herbs, garlic, and vinegar, perfect for grilled meats or vegetables. Using dried herbs offers a convenient pantry-friendly alternative that still delivers bold, tangy flavors without sacrificing authenticity or freshness. This recipe shows how to balance dried herbs with other ingredients to create a versatile chimichurri you can whip up anytime.
Ingredients
- 1/4 cup dried parsley flakes
- 1 tablespoon dried oregano
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon ground cumin (optional, for earthiness)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 cup olive oil (extra virgin preferred)
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- 1 teaspoon sugar or honey (optional, balances acidity)
Instructions
- Rehydrate the dried herbs: In a small bowl, combine the dried parsley and oregano with 2 tablespoons of warm water. Let them soak for 10 minutes to rehydrate and release their flavors.
- Prepare the garlic and spices: While herbs soak, mince the garlic finely. Measure out red pepper flakes, cumin, smoked paprika, salt, and pepper.
- Mix the base: In a medium bowl, whisk together the olive oil, red wine vinegar, and sugar or honey until the sugar dissolves.
- Add herbs and seasonings: Drain any excess water from the rehydrated herbs (retain a little for moisture), then add them to the olive oil mixture along with the garlic, red pepper flakes, cumin, smoked paprika, salt, and pepper. Stir thoroughly to combine.
- Adjust consistency and flavor: If the chimichurri seems too thick, add a teaspoon or two of water or more olive oil to loosen it. Taste and adjust salt, acidity (vinegar), or spice as desired.
- Rest the sauce: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. The sauce can be made up to 24 hours ahead for best results.
- Serve or store: Bring the chimichurri to room temperature before serving. Stir well and drizzle over grilled meats, roasted vegetables, or use as a marinade.
Tips
- Substitution for dried herbs: If you only have fresh herbs, use about three times the amount (¾ cup fresh parsley, 3 tablespoons fresh oregano) and omit the rehydration step.
- Balancing acidity: Red wine vinegar is traditional, but you can substitute with white wine vinegar or lemon juice for a brighter tang. Adjust sweetness to balance the sharper acids.
- Storage advice: Chimichurri keeps best in an airtight container refrigerated for up to 5 days. Olive oil may solidify; warm gently to liquefy before use.
- Common mistakes: Avoid skipping the resting time, as fresh flavors need time to blend. Also, don’t add too much garlic at once to prevent bitterness.
Serving Suggestions
Chimichurri is famously paired with grilled steaks, especially flank or skirt steak, where its bright acidity cuts through rich meat. It also complements grilled chicken, pork chops, or roasted lamb. For a vegetarian option, drizzle over grilled portobello mushrooms, roasted cauliflower, or use as a dipping sauce for crusty bread. It can even brighten up simple rice or quinoa bowls.
Variations
While this recipe uses dried parsley and oregano, you can experiment by adding dried thyme or marjoram for subtle complexity. For a smoky twist, increase the smoked paprika or add a small pinch of chipotle powder. If you prefer a spicier chimichurri, increase the crushed red pepper flakes or add a dash of cayenne. For a creamier texture, stir in a spoonful of mayonnaise or Greek yogurt just before serving.
Storage and Reheating
Store chimichurri in a sealed glass jar or airtight container in the refrigerator for up to 5 days. Olive oil may solidify when chilled; remove from fridge about 20 minutes before using to let it return to liquid form. Stir well before serving. Avoid freezing, as it can change the texture and flavor balance. If using as a marinade, apply it to meat and refrigerate the marinating protein for up to 24 hours, then discard any leftover marinade that has contacted raw meat to prevent cross-contamination.
Frequently Asked Questions
Can I make chimichurri without fresh garlic?
Garlic is essential for authentic chimichurri flavor, but if fresh garlic isn’t available, use 1/2 teaspoon garlic powder as a substitute. It won’t be quite the same in pungency and texture but will still add a garlicky note.
Why use dried herbs instead of fresh?
Dried herbs are convenient, shelf-stable, and often more concentrated in flavor. When rehydrated properly, they can mimic fresh herb flavors well. This makes dried herb chimichurri ideal for quick preparations or when fresh herbs aren’t accessible.
How can I make chimichurri less acidic?
If the chimichurri tastes too sharp or acidic, add a small amount of sugar or honey to balance the vinegar. You can also reduce the vinegar slightly or add more olive oil to mellow the sharpness.
Can I use other types of vinegar?
Yes, while red wine vinegar is traditional, you can substitute with white wine vinegar, apple cider vinegar, or even lemon juice. Each will change the flavor profile slightly, so adjust quantities and sweetness accordingly.
Is chimichurri safe to keep at room temperature?
Because chimichurri contains fresh garlic and herbs in oil and vinegar, it should be refrigerated and not left out for more than 2 hours to prevent bacterial growth. Always store in the fridge and use within 5 days.
How do I prevent garlic bitterness in chimichurri?
Minced raw garlic can become bitter if left too long or used in excess. To avoid this, use fresh garlic sparingly and allow the chimichurri to rest so flavors mellow. Alternatively, lightly crushing garlic instead of finely mincing can reduce bitterness.
Can I blend chimichurri in a food processor?
Yes, blending speeds up preparation and creates a smoother sauce, but traditional chimichurri is chunky and rustic. If you prefer texture, stir by hand. For a quick smooth sauce, pulse briefly in a food processor.
What dishes pair best with chimichurri?
Aside from grilled meats, chimichurri brightens roasted vegetables, seafood like shrimp or fish, and even acts as a vibrant salad dressing or sandwich spread. Its versatility makes it a great all-purpose condiment.
This dried herb chimichurri recipe provides a reliable, flavorful sauce that’s easy to keep on hand and customize. With a few simple pantry staples and minimal prep, you can elevate everyday meals with this classic Argentinian condiment.
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