Level up meat, poultry, and veggies with bold chimichurri seasoning! Whether you’re seasoning meat, tossing it on veggies, or mixing it into sauces, marinades, and salad dressing, the homemade spice blend is the perfect addition to your pantry.
What is Chimichurri?
Chimichurri is a popular condiment from South America, specifically Argentina and Uruguay, but you may not know there are actually two ways to enjoy chimichurri flavor. There’s the classic green sauce and a chimichurri spice blend, a bold seasoning with a more concentrated flavor.
While the fresh version shines on meals like grilled flank steak, the dry mix—typically made using dried herbs, garlic and onion flakes, and ground spices like kosher salt and paprika—is an ideal dry rub, or add olive oil and vinegar and boom, you’ve got instant chimichurri sauce!
Craving more fresh flavor? Try it with chimichurri steak tacos, or stir it into chimichurri rice!
What’s in Chimichurri Seasoning?
- Parsley: Dried parsley doesn’t have the same bright, grassy flavor as fresh, whole parsley, but its subtle earthiness works perfectly in the dry blend.
- Oregano: Dried oregano has a more concentrated, slightly bitter flavor than fresh oregano, but it closely resembles the herbaceous flavor of chimichurri.
- Garlic Flakes: Add a savory and slightly sweet flavor with granulated garlic flakes (or dry minced garlic).
- Onion Flakes: Dried onion flakes provide a mellow, slightly sweet taste to balance the spice mix.
- Red Pepper Flakes: Add crushed red pepper flakes if you enjoy a little heat.
- Kosher Salt: Kosher salt enhances other spices and helps the seasoning stick when used as a dry rub.
- Paprika: Smoked or sweet paprika (you choose) adds color, warmth, and a mild richness to round out the seasoning.
- Dried Lemon Peel: Granulated lemon peel lends the chimichurri spice blend a citrusy brightness that cuts through the richness of the other spices and mimics the acidity of red or white vinegar. If you don’t have dried lemon peel, no worries—just zest a fresh lemon and let it air dry overnight. It’s an extra step, but it’s totally worth it.
Additions and Substitutions
- Switch up the blend of herbs. Play around with the dried herbs until you find a combination you love. Try tossing in a little dried basil or a pinch of coriander powder.
How to Make Chimichurri Seasoning
The full recipe with measurements is in the recipe card below.
Step 1: Add the ingredients to a large bowl or glass jar and stir to combine.
Step 2: Transfer the spice blend to an airtight container.
Expert Tips
- Start with fresh spices. Fresh spices make all the difference since spices lose their flavor over time, especially ground spices.
Use the homemade chimichurri seasoning to season all your favorite dinner recipes!
How to Use Chimichurri Seasoning
Chimichurri seasoning is a versatile spice blend you can rub onto meat, mix into marinades, or stir into dips, sauces, and salad dressings.
Pat it onto steak, chicken, pork, fish, and wild game before grilling or roasting to create a flavorful crust. Try it with thin-cut chicken breast, pork chops, or grilled bison steak! The seasoning is also perfect for veggies like roasted potatoes, baked carrots, and roasted cauliflower.
Stir the spice mix into Greek yogurt or sour cream for a tangy dip you can serve with vegetable crudite or use it to make a creamy chimichurri aioli you can spread onto sandwiches, air fryer chicken burgers, or turkey smash burgers.
One of my favorite ways to use the seasoning is to whip up a quick chimichurri marinade or sauce. Just mix 2–3 tablespoons of the seasoning with enough extra virgin olive oil to cover it (about 2–3 tablespoons) and a splash of white or red wine vinegar (about ¼ teaspoon). Control the consistency using warm water until it’s just how you like it.
Storage
Store any leftover chimichurri seasoning in an airtight container or glass jar in a cool, dry place for the best results. The vibrant homemade spice blend will stay fresh for 4-6 weeks.
Frequently Asked Questions
What does chimichurri seasoning taste like?
Chimichurri spice blends have a more pronounced flavor than fresh chimichurri sauce. You can use it as a bold dry rub or dilute it to make a wet marinade or sauce.
Do you add seasoning before or after grilling?
Rub the spices onto meat dishes before roasting or grilling, then let it rest for at least 30 minutes to allow the flavors to really soak in.
More Homemade Spice Blends:
Chimichurri Seasoning
- Mixing Bowl or Glass Jar
- 3 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried garlic flakes
- 1 tablespoon dried onion flakes
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon granulated lemon peel
- Add the ingredients to a large bowl or glass jar and stir to combine.
- Transfer the spice blend to an airtight container.
- Start with fresh spices. Fresh spices make all the difference since spices lose their flavor over time, especially ground spices.
- Storage. Store any leftover chimichurri seasoning in an airtight container or glass jar in a cool, dry place for the best results. The vibrant homemade spice blend will stay fresh for 4-6 weeks.