Dry chimichurri seasoning is an Argentinian-inspired spice blend made with dried parsley, oregano, garlic, and chili flakes, designed to capture the bold, tangy, and slightly spicy flavor of classic chimichurri without using fresh ingredients.
Jump to
It's commonly used as a dry rub for grilled meats and vegetables or mixed with oil and vinegar to make a quick chimichurri-style sauce.
This homemade dry chimichurri seasoning recipe captures the essence of traditional chimichurri in a shelf-stable blend that's easy to keep on hand.
It works as a dry rub, a marinade base, or a fast sauce, adding garlicky, herb-forward flavor and gentle heat to everyday meals.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Dried parsley: Forms the base of the blend, adding fresh, herbaceous flavor without moisture.
- Dried oregano: Provides earthy depth and the classic Argentinian chimichurri character.
- Dried garlic: Adds savory, garlicky intensity and balance.
- Crushed red pepper flakes: Contribute gentle heat and a subtle spicy kick.
- Smoked paprika: Adds warmth and a light smoky note.
How to Make Dry Chimichurri Seasoning
Note: Full instructions are provided in the recipe card below.
- Combine all ingredients in a small bowl and mix well until evenly blended. Store the dried chimichurri seasoning in an airtight container in a cool, dry place for up to 3 months.
Hint: For the best flavor, lightly rub the dried herbs between your fingers before mixing to release their oils. Store the chimichurri seasoning in an airtight container away from heat and light to keep it fresh longer.
Storage & Make Ahead
Storage & Make ahead: Store dried chimichurri seasoning in an airtight container in a cool, dry place for up to 3 months.
Camila's Tips & Variations
- Boost the aroma: Gently rub the dried herbs between your fingers before mixing to release their natural oils.
- Adjust the heat: Increase or reduce the crushed red pepper flakes to control the spice level.
- Smoked flavor: Smoked paprika adds depth, but you can swap it for sweet paprika if preferred.
- Freshen it up: Add a pinch of freshly ground black pepper or dried lemon zest for a brighter note.
- Use it everywhere: This dried chimichurri seasoning works well on meats, vegetables, potatoes, and marinades.
Frequently Asked Questions
What is dried chimichurri seasoning?
Dried chimichurri is a blend of dried herbs and spices inspired by traditional chimichurri, used to add flavor without fresh ingredients.
How is it different from fresh chimichurri?
Dried chimichurri is shelf-stable and more concentrated, while fresh chimichurri is made with fresh herbs and oil.
How do I use dried chimichurri?
Use it as a dry rub for meats, sprinkle it over vegetables or potatoes, or mix it with oil and vinegar to make a quick sauce.
Can I adjust the spice level?
Yes. Increase or reduce the crushed red pepper flakes to control the heat.
❤️ Love this Chimichurri Seasoning recipe?
Make sure to check out our homemade seasoning recipes for more bold flavors.
Pair with
You may also like
Recipe
Dry Chimichurri Seasoning
Equipment
- Spoon or whisk for mixing
- Airtight storage container
Ingredients
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1 tablespoon dried scallions, green onions or chives
- 1 tablespoon dried parsley or cilantro
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon smoked or regular paprika
Instructions
- Combine all ingredients in a small bowl and mix well until evenly blended. Store the dried chimichurri seasoning in an airtight container in a cool, dry place for up to 3 months.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
