Argentine Chimichurri Dry Seasoning
The Quirky Foodster Team
Ingredients
- Dried oregano
- red chile flake
- garlic powder
- and black pepper — representing only the dry spice portion of the complete sauce
- which is finished with fresh parsley
- vinegar
- and olive oil
Method
- Combine the dried, ground ingredients; the complete chimichurri sauce is then finished by whisking this dry base with fresh minced parsley, garlic, vinegar, and olive oil.
- Not applicable.
Origin: Argentina and Uruguay — the dry spice component of chimichurri, which in its complete, classic form is a fresh wet herb sauce rather than a dry blend.
Use: The dry seasoning base is combined with fresh parsley, garlic, vinegar, and oil to complete the sauce.
Classic Dishes: Chimichurri (served alongside grilled beef, Argentina’s iconic asado tradition).
Storage: The dry component alone keeps 6 months to a year sealed and dark; the complete finished sauce keeps 1-2 weeks refrigerated.
Variations: This is only the dry, storable portion of a dish traditionally finished fresh — it is not a finished chimichurri sauce on its own.
Substitutions: Dried oregano, chile flake, and garlic powder as a base, always finished with fresh parsley and vinegar for a genuine chimichurri result.
- Dried oregano
- red chile flake
- garlic powder
- and black pepper — representing only the dry spice portion of the complete sauce
- which is finished with fresh parsley
- vinegar
- and olive oil
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