If you have ever eaten in an Argentine restaurant, you have undoubtedly seen it: chimichurri. South Americans love their piece of meat — especially when they finish it with this beloved sauce. That is not surprising, because chimichurri adds an extra dimension to anything from the barbecue or grill. But chimichurri is more than a sauce for meat: it is versatile, easy to make and suitable for many dishes.
Traditionally chimichurri is prepared with fresh herbs, but you can make an equally tasty — and much faster — version with dried herbs. Ideal if you don’t have fresh herbs at home, or simply want less hassle. In this blog you will read everything about chimichurri and how to make it with dried herbs. Your next barbecue or dinner will definitely be elevated!
What is chimichurri?
Chimichurri is a classic South American herb sauce that is especially popular in Argentina and Uruguay — two countries with a rich barbecue culture. At an asado (barbecue) grilled meat is almost always served with chimichurri as a sauce or marinade.
There are two variants:
- Chimichurri verde – the green variant, made primarily from parsley and oregano. This is by far the best-known version.
- Chimichurri rojo – the red variant, with the addition of bell pepper and red chili. A recipe for Red Chimichurri can be found here
In this blog we focus on chimichurri verde.
Where does the name come from? Nobody really knows for sure. A popular theory is that it is a corruption of the Basque word tximitxurri, which loosely translates to ‘a mix of things without a specific order’. Another theory links it to the English 'Jimmy's curry'. The true origin remains a mystery, but luckily it’s the flavor that matters in the end!
Making chimichurri with dried herbs
- 4 tablespoons: Dried parsley
- 1 tablespoon: Dried oregano
- 1 tablespoon: Dried basil
- 3 cloves: Garlic (finely chopped)
- 1 teaspoon (to taste): Red pepper flakes
- 4 tablespoons: olive oil
- 2 tablespoons: Red wine vinegar
- Salt and pepper to taste
Tip: You can choose organic or regular dried herbs. Organic herbs are grown without synthetic pesticides and may have a more intense flavor, but regular herbs work perfectly for this recipe.
Preparation method chimichurri verde
- Activate the herbs (optional): Want the flavor of dried herbs to come out more? Soak them for a few minutes in a small amount of hot water. Then drain them well — excess water can cause the olive oil and vinegar emulsion to break.
- Mix the herbs: Combine the dried parsley, oregano and basil in a large bowl.
- Add garlic and chili: Finely chop the garlic and add it to the herbs. Then add the red pepper flakes to taste. Don’t like it spicy? Simply leave out the pepper flakes.
- Add vinegar: Pour the red wine vinegar over the herb mixture and stir well.
- Create the emulsion: Slowly add the olive oil while stirring continuously. This will create a smooth emulsion, similar to a vinaigrette.
- Season: Add salt and pepper in small amounts and taste as you go. Remember: you can always add more, but you can’t take it away!
Pro tip: Experiment with the ratios. More garlic for extra kick, more vinegar for a fresher taste — your chimichurri, your rules!
How do you use chimichurri?
Chimichurri is more versatile than you might think. Here are the four most popular uses:
1. Sauce for grilled meat: The classic use: serve chimichurri alongside a steak, chicken breast or pork cut. Add the sauce just before serving for maximum flavor.
2. Marinade: Coat meat with chimichurri and let it marinate for at least 1 hour in the refrigerator. Beef, pork and chicken all work perfectly. The herbs and vinegar penetrate the meat and provide a deep, full flavor.
3. Salad dressing: Thin the chimichurri slightly with extra olive oil and use it as a dressing over a green salad. Surprisingly tasty and refreshing!
4. With roasted vegetables: Chimichurri is also an excellent choice for vegetarians. Drizzle it over roasted peppers, zucchini, eggplant or mushrooms for a Mediterranean–South American twist.
Delicious South American liveliness
Chimichurri is one of those sauces that truly elevates a dish. With dried herbs it’s also lightning-fast to make — no more excuses not to try it! Whether you’re hosting a barbecue, want to liven up a weeknight meal or need a surprising dressing: chimichurri always fits.
Dare to experiment with the ratios and discover your personal favorite. Enjoy your meal!
Frequently asked questions (FAQ)
1. Can I make chimichurri in advance? Absolutely! Chimichurri made with dried herbs keeps fine for up to 1 week in a sealed jar in the refrigerator. The flavors continue to develop as it rests, making the sauce sometimes even tastier after a day. Stir well before use.
2. What is the difference between chimichurri with fresh and dried herbs? Chimichurri with fresh herbs has a fresher, more vibrant flavor and a lovely green color. The version with dried herbs has a somewhat deeper, more concentrated flavor and is quicker to make. Both versions are delicious — the choice depends on what you have at home and how much time you have.
3. Which meat goes best with chimichurri? Chimichurri is originally the perfect sauce for beef — think ribeye or flank steak. But it also works excellently with chicken, pork and lamb. Even fish or seafood benefit from the herbaceous, slightly acidic taste of chimichurri.
4. Can I freeze chimichurri as well? Yes, you can! Freeze chimichurri in an ice cube tray. This way you always have handy portions on hand. Thaw them in the refrigerator before use and stir well. The texture may change slightly, but the flavor remains fine.
5. My chimichurri is too thick or too thin — what now? Too thick? Add a splash of extra olive oil or a few drops of red wine vinegar and stir well. Too thin? Let the chimichurri rest for half an hour without a lid so excess moisture can evaporate. You can also add extra dried herbs to improve the consistency.
