Dry Chimichurri
4 servings
5 minutes
Dry chimichurri is a fragrant Argentine seasoning inspired by the classic chimichurri sauce traditionally used for meat. This dry version combines the intense flavor of dried herbs and spices, creating a harmonious balance of fresh oregano, basil, and parsley with spicy notes of garlic, black pepper, and smoked paprika. Historically, chimichurri originated in Argentina as an accompaniment to steak and other meat dishes, and this dry mix is convenient for use in marinades, as a sprinkle or for adding to oils and sauces. Its rich flavor makes meat, vegetables, and even potatoes truly appetizing, bringing hints of South American cuisine to every dish. Store it in an airtight container to preserve the aroma and freshness of the spices for a long time.
1
Prepare all the ingredients.
- Dried oregano: 3 tablespoons
- Dried basil: 3 tablespoons
- Dried parsley: 2 tablespoons
- Dried cumin leaves: 2 tablespoons
- Coarse salt: 2 tablespoons
- Freshly ground black pepper: 1 tablespoon
- Smoked paprika: 1 tablespoon
- Ground dried garlic: 2 teaspoons
- Red pepper flakes: 2 teaspoons
- Dried thyme leaves: 1 tablespoon
2
Put all the ingredients in a small bowl and mix well.
- Dried oregano: 3 tablespoons
- Dried basil: 3 tablespoons
- Dried parsley: 2 tablespoons
- Dried cumin leaves: 2 tablespoons
- Coarse salt: 2 tablespoons
- Freshly ground black pepper: 1 tablespoon
- Smoked paprika: 1 tablespoon
- Ground dried garlic: 2 teaspoons
- Red pepper flakes: 2 teaspoons
- Dried thyme leaves: 1 tablespoon
3
Store in an airtight container.