Chimichurri is a vibrant Argentine herb sauce traditionally used to enhance grilled meats, vegetables, and more. This dried chimichurri recipe without salt offers a convenient, shelf-stable alternative that retains the bold, fresh flavors of the original, making it perfect for those watching their sodium intake or seeking a versatile seasoning blend.
Ingredients
- 2 tablespoons dried flat-leaf parsley
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon 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 dried basil
- 1 teaspoon dried marjoram (optional)
- 1 tablespoon dried lemon zest (or lemon peel powder)
Instructions
- Prepare the herbs: If your dried herbs are large or chunky, lightly crush or crumble them by hand or with a mortar and pestle to release more flavor and create a finer texture.
- Mix the ingredients: In a small bowl, combine the dried parsley, oregano, thyme, garlic powder, onion powder, crushed red pepper flakes, smoked paprika, black pepper, basil, marjoram (if using), and lemon zest. Stir thoroughly to ensure even distribution of all spices and herbs.
- Store the blend: Transfer your dried chimichurri mix into an airtight container, such as a glass jar or a sealed spice tin. Keep it in a cool, dark place away from moisture and heat to preserve freshness and potency.
- To use: When you’re ready to make fresh chimichurri sauce, mix 1 to 2 tablespoons of the dried blend with 1/3 cup extra virgin olive oil and 2 tablespoons red wine vinegar (or lemon juice). Stir well and let it sit for 10-15 minutes to rehydrate the herbs and blend the flavors before serving.
Tips
- Substitutions: If you don’t have dried lemon zest, substitute with a pinch of citric acid or a small amount of dried lime zest for a similar citrus brightness.
- Adjusting heat: Modify the amount of crushed red pepper flakes depending on your heat preference. For milder chimichurri, reduce or omit entirely.
- Storage advice: Keep the dried chimichurri away from direct sunlight and moisture to maintain its flavor for up to 6 months. Avoid storing near the stove or dishwasher.
- Common mistake: Avoid adding salt directly to the dried mix if you want to control sodium levels. Salt can be added later to taste when preparing the fresh sauce or at the table.
Serving Suggestions
Dried chimichurri is incredibly versatile. Rehydrated with olive oil and vinegar, it makes a vibrant sauce for grilled steak, chicken, or fish. It also works well as a marinade base or sprinkled dry on roasted vegetables or potatoes before cooking. For a quick snack, mix the dried blend into plain yogurt or sour cream for a flavorful dip. It can even be stirred into soups and stews for an herbal kick without adding salt.
Variations
Feel free to experiment with your dried chimichurri blend. Swap out thyme for rosemary for a woodier note, or add dried cilantro for a fresh, citrusy twist. For a smoky depth, include a pinch of chipotle powder instead of smoked paprika. If you prefer an earthier flavor, incorporate dried cumin or coriander seeds ground finely. Adjust lemon zest quantity or replace it with dried orange peel to vary the citrus profile.
Storage and Reheating
Store your dried chimichurri mix in an airtight container in a cool, dry place for up to 6 months. Once mixed into fresh chimichurri sauce with oil and vinegar, refrigerate and use within 5-7 days for optimal flavor and safety. Because this is a herb and spice blend, it does not require reheating. If you add it to cooked dishes, heat as you normally would for those meals.
Frequently Asked Questions
Can I use fresh herbs instead of dried for chimichurri?
Yes, fresh herbs are traditional in chimichurri and provide a bright, vibrant flavor. However, dried herbs are convenient, shelf-stable, and concentrated, making this dried blend ideal for keeping on hand and mixing fresh sauce quickly when needed.
Why is this recipe salt-free?
This dried chimichurri recipe excludes salt to accommodate low-sodium diets and personal preference. It allows you to control salt levels when preparing the sauce or in your cooking, ensuring flexibility and healthier seasoning options.
How do I rehydrate dried chimichurri to make the sauce?
Mix 1 to 2 tablespoons of the dried chimichurri mix with about 1/3 cup of extra virgin olive oil and 2 tablespoons of red wine vinegar or lemon juice. Stir and let sit at room temperature for 10-15 minutes to allow the herbs to absorb moisture and release their flavors before serving.
Can I grind this blend finer for a powder?
Yes, if you prefer a finer texture, pulse the dried herbs and spices gently in a spice grinder or mortar and pestle. Avoid over-grinding, which can cause the mixture to become pasty or lose aromatic qualities. A coarse blend is also traditional and adds texture to the sauce.
Is dried chimichurri as flavorful as fresh?
Dried chimichurri won’t have the exact brightness of fresh herbs but retains strong, concentrated flavors. When properly rehydrated and combined with fresh oil and acid, it offers a delicious, convenient alternative that’s ideal for busy cooks or long-term storage.
Can I add other spices to customize my dried chimichurri?
Absolutely. Chimichurri is highly adaptable. You can add ground cumin, coriander, or even dried fennel seeds to suit your taste. Just be mindful of balancing the flavors so the herbaceous character remains prominent.
With this dried chimichurri recipe without salt, you can enjoy a classic Argentine flavor anytime with minimal effort and maximum flexibility. Perfect for seasoning, marinating, or finishing dishes, it’s a pantry essential for vibrant, healthy cooking.
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