Chimichurri is a vibrant Argentine sauce traditionally made fresh with herbs, garlic, and vinegar. This quick dried chimichurri recipe offers a convenient, shelf-stable alternative that captures the bold, tangy flavors in just under 10 minutes, perfect for busy cooks who want that classic punch without the fuss.
Ingredients
- 2 tablespoons dried parsley flakes
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for a smoky note)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice (freshly squeezed)
Instructions
- In a small bowl, combine the dried parsley, oregano, thyme, crushed red pepper flakes, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to distribute the spices evenly.
- Add the extra virgin olive oil, red wine vinegar, and lemon juice to the dry mixture.
- Whisk the mixture thoroughly until all ingredients are well incorporated and form a loose sauce. The olive oil will rehydrate the dried herbs slightly, releasing their flavors.
- Let the chimichurri sit at room temperature for 5 minutes to allow the flavors to meld. You can use it immediately after, but the taste improves slightly if rested.
- Give the sauce a quick stir before serving. Taste and adjust salt or acidity if needed, adding a splash more vinegar or lemon juice for brightness.
Tips
- Substitutions: If you don’t have dried parsley, substitute with dried cilantro or basil for a different herbaceous twist. Fresh herbs can be used but will require adjusting quantities and will not keep as long.
- Adjusting Heat: The crushed red pepper flakes add heat, but you can reduce or omit them for a milder sauce or add a pinch of cayenne for more kick.
- Storage: Store any unused chimichurri in an airtight container in the refrigerator for up to 1 week. Stir well before each use as the oil and vinegar may separate.
- Common Mistake: Avoid adding too much olive oil initially; start with 1/4 cup and add more if you prefer a thinner sauce. Too much oil can overpower the herbs.
Serving Suggestions
Quick dried chimichurri is incredibly versatile. Spoon it over grilled steaks, chicken breasts, or roasted vegetables for an instant burst of flavor. It also makes a fantastic marinade or dipping sauce for crusty bread. For a fresh salad dressing, whisk in a little extra lemon juice and a splash of water to thin it out.
Variations
To customize your dried chimichurri, try adding a teaspoon of dried rosemary for a piney aroma or swap the red wine vinegar for apple cider vinegar for a fruitier tang. For a smoky depth, include a pinch of chipotle powder instead of smoked paprika. You can also blend in a pinch of dried basil or marjoram to shift the flavor profile toward Mediterranean notes.
Storage and Reheating
Since this chimichurri is oil and vinegar-based with dried herbs, it stores well in the refrigerator for up to 7 days in a sealed container. There is no need to reheat this sauce; simply bring it to room temperature and stir before serving. If the olive oil solidifies when cold, allow the container to sit out for 10-15 minutes or warm the jar in a bowl of warm water to gently loosen it.
Frequently Asked Questions
Can I use fresh herbs instead of dried in this quick recipe?
Yes, but fresh herbs contain more moisture and will change the texture and shelf life. You’ll need about 3 times the amount of fresh parsley and oregano combined, and the sauce should be used within 2-3 days for best flavor and safety.
How long does dried chimichurri last compared to fresh?
Dried chimichurri mixed with oil and vinegar lasts about 7 days refrigerated, whereas fresh chimichurri typically lasts 3-4 days. The dried herbs reduce moisture content, extending its usability slightly.
Is this recipe authentic Argentine chimichurri?
Traditional Argentine chimichurri uses fresh herbs, especially parsley, garlic, red pepper flakes, oregano, olive oil, and vinegar. This dried version is a practical shortcut that captures the essence but lacks the fresh herb brightness. It’s great for convenience but not a perfect substitute.
Can I make this recipe vegan and gluten-free?
Absolutely. This chimichurri is naturally vegan and gluten-free as it contains only herbs, spices, olive oil, and vinegar. Just ensure your red wine vinegar is gluten-free if you have a sensitivity.
What are the best dishes to pair with chimichurri?
Chimichurri pairs exceptionally well with grilled meats like steak, chicken, and pork. It also complements roasted vegetables, grilled seafood, and can be drizzled over rice bowls or used as a tangy salad dressing.
Can I double or triple this recipe for meal prepping?
Yes, the recipe scales easily. Store larger batches in airtight containers in the fridge and stir well before each use. Keep in mind flavor may intensify slightly over several days.
By using dried herbs and pantry staples, this quick dried chimichurri recipe lets you enjoy the bold, fresh flavors of Argentina’s beloved sauce any time, with minimal prep and maximum convenience.
For an even faster option, pre-mix the dry herb blend in a sealed jar and keep it on hand to combine with oil and vinegar whenever you need a quick flavor boost.
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