Chimichurri is a vibrant and herbaceous spice blend originating from Argentina, traditionally used as a sauce or marinade for grilled meats. This aromatic mix combines fresh herbs, garlic, and spices, delivering a zesty, slightly tangy flavor that enhances everything from steak to vegetables. Making your own chimichurri spice blend lets you control the intensity and freshness, perfect for elevating any meal.
Ingredients
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- Optional: 1/2 teaspoon dried thyme or marjoram for added complexity
Instructions
- Measure and combine: In a small bowl, mix together the dried parsley, oregano, garlic powder, onion powder, crushed red pepper flakes, smoked paprika, black pepper, salt, and cumin. If using thyme or marjoram, add it now.
- Blend for uniformity: Stir the spices thoroughly to ensure an even distribution of flavors. For a finer texture, pulse the mixture briefly in a spice grinder or mortar and pestle, but this is optional.
- Store the blend: Transfer the spice blend to an airtight container or glass jar with a tight-fitting lid.
Label with the date and store in a cool, dark place away from heat and sunlight. - To use as chimichurri sauce: For a fresh chimichurri sauce, combine 2 tablespoons of the spice blend with 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, and 2 tablespoons finely minced fresh parsley and 2 cloves minced fresh garlic. Stir well and let it rest for at least 30 minutes at room temperature to meld flavors.
- Adjust to taste: Taste the sauce before serving and adjust salt, vinegar, or oil as needed to balance acidity and richness.
Tips
- Fresh vs. dried herbs: While this recipe uses dried herbs for shelf stability, fresh parsley and oregano can be substituted when making the sauce for a brighter, more vibrant flavor.
- Spice level: Adjust crushed red pepper flakes according to your heat preference. Start with less and add more if desired.
- Storage: The dry spice blend keeps for up to 6 months when stored properly. Once mixed into a sauce with oil and vinegar, refrigerate and use within 1 week.
- Common mistake: Avoid adding salt to the dry mix excessively if you plan to use it as a marinade—it’s easier to control saltiness when seasoning the final dish.
Serving Suggestions
Chimichurri spice blend and sauce are incredibly versatile. Use the dry blend as a rub on steaks, chicken, or pork before grilling or roasting. The prepared chimichurri sauce is perfect drizzled over grilled meats, roasted vegetables, or even as a tangy dressing for salads. It also pairs beautifully with seafood like grilled shrimp or swordfish. For a vegetarian twist, toss it with roasted potatoes or grilled portobello mushrooms for vibrant flavor.
Variations
You can customize chimichurri to suit your taste and regional preferences. For an Argentine-style sauce, emphasize fresh parsley and garlic with red wine vinegar and olive oil. For a spicier version, add more chili flakes or a splash of hot sauce. Some variations include adding fresh cilantro or replacing red wine vinegar with lemon juice for a brighter acidity. If you prefer a smoky twist, increase the smoked paprika or add a pinch of chipotle powder. Experiment with fresh herbs like basil or mint for an herbaceous variation that complements lamb or chicken.
Storage and Reheating
The dry chimichurri spice blend can be stored airtight in a cool, dark cupboard for up to 6 months without significant loss of flavor. Once mixed into a chimichurri sauce with oil and vinegar, store it in a sealed container in the refrigerator and consume within 5 to 7 days to maintain freshness and avoid spoilage. Always stir the sauce before serving, as the oil may separate over time. There is no need to reheat chimichurri sauce; it is traditionally served at room temperature or slightly chilled. If using as a marinade, apply it to meat and refrigerate during marination, then discard any leftover marinade that has come into contact with raw meat to prevent cross-contamination.
Frequently Asked Questions
Can I make chimichurri spice blend with fresh herbs instead of dried?
While fresh herbs provide a brighter flavor, they do not store well as a dry blend. This recipe uses dried herbs for convenience and shelf life. For fresh chimichurri sauce, use fresh parsley and oregano combined with olive oil and vinegar just before serving.
How spicy is chimichurri usually?
Traditional chimichurri has a mild to moderate heat level, mainly from crushed red pepper flakes. You can easily adjust the spice to your liking by adding more or less red pepper flakes or incorporating fresh chili peppers when making the sauce.
Is chimichurri only for red meat?
Though chimichurri is famously paired with grilled steak, it’s incredibly versatile and complements chicken, pork, seafood, and vegetables equally well. It adds a fresh, herbaceous punch to many dishes beyond red meat.
Can I freeze chimichurri sauce?
Yes, chimichurri sauce freezes well. Store it in an airtight container or ice cube trays for portioned use. Thaw in the refrigerator and stir well before serving. Freezing may slightly dull the fresh herb flavor but preserves the sauce for up to 3 months.
What if I don’t have red wine vinegar?
Red wine vinegar is traditional, but you can substitute with apple cider vinegar or lemon juice for acidity. Each will slightly alter the flavor profile, but the sauce will remain vibrant and balanced.
Can I use chimichurri as a marinade?
Absolutely. The spice blend or prepared sauce works well as a marinade for meats and vegetables. Marinate for at least 30 minutes to a few hours before cooking. Always discard any leftover marinade that has touched raw meat to avoid foodborne illness.
In summary, chimichurri spice blend is a simple yet powerful way to add authentic South American flavor to your cooking. Whether you use it as a dry rub or make a fresh sauce, its balance of herbs, garlic, and spices brightens grilled dishes and beyond. Experiment with variations and enjoy the vibrant taste of chimichurri in your kitchen.
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