Chimichurri Dried Herb Mix

A great churrasqueiro lets the product speak for itself and chimichurri is the way to let it just do that. Fragrant herbs enhance the flavor of grilled meat, grilled vegetables too, come to think of it…

Traditionally, chimichurri is a loose fresh-herb oil blend that is spooned over a freshly cooked steak. Parsley, chilies, oregano, garlic – all the great flavors are represented in a way that respects the meat itself. We found the best version in the Argentine Barbeque School’s “The Book“.

This recipe is slightly different – it is a dried herb mix, not a fresh herb mix, which is here.

Traditionally, this is a dish made by blending fresh herbs such as oregano and parsley. The original recipe is perfect when you have the time to make a fresh batch regularly as it can only be stored for 24 hours in the fridge. In this recipe, we opted to convert the recipe to a dry mix partially to simplify storage but really because the mix makes for an amazing condiment for any meat or vegetable that is grilled. Best of all, one can serve the dried version right next to the salt and pepper, allowing guests to sprinkle as much as they want!

Argentine steak seasoning:

Argentine steaks, if prepared properly take very little seasoning prior to cooking, maybe the lightest dressing in oil if using a low-fat cut of meat and a light sprinkling of pepper, some salt as soon as the meat comes off the barbecue.

That is not to say that Argentinians are opposed to dry rubs or marinades – they just have such great beef that nothing has to be done to it beyond kissing with the smoke of a real barbecue.

There is a case though to be made for using a dry rub such as this dried chimichurri herb mix, or drizzling the original sauce onto the meat as it comes of the flames.

As a dry rub, this chimichurri mix is very similar to a Caribbean jerk rub and may burn very quickly when on the open flames. To avoid a horrible, bitter, burnt taste, simply add the mix later on in the cooking process or use a little water to moisten the leaves – letting them impart their flavor before they burn.

How to use this mix as a proper chimichurri?

While this mix is not a traditional chimichurri due to the addition of mint, basil, and Italian herbs, I find that the end results are still perfect while paying tribute to the Uruguayan chimichurri. To refresh the mix, simply combine 2 tablespoons of water with 2 tablespoons of vinegar and add 4 tablespoons of the dry mix. Allow to steep for about 15 minutes to revive the dish, then add 4-6 tablespoons of olive oil. Stir occasionally to make a perfect blend.

The end result can be combined with some diced peppers or some fresh herbs to add more flavor.

Can you replace parsley with something else for chimichurri?

Parsley is a fairly unique herb and replacing it with a different one is challenging. Many people like to add cilantro as it is an even brighter herb that has a potent and unique flavor profile. I prefer the more neutral taste of parsley and would use dried basil and fresh rocket instead. However, if you are going for the dried parsley, adding some dried cilantro certainly does help as dried parsley is a mere shadow of itself.

Fresh parsley to dried parsley ratio:

Traditionally, 1 tablespoon of fresh herb = 1 teaspoon for dried herb. However, when it comes to parsley, there is no direct ratio, though often 2 teaspoons of fresh parsley are the same as 1 teaspoon of dried parsley. Dried parsley lacks the herbaceous, earthy flavor of the fresh herb. To make up for the loss in flavor, use 3 teaspoons of dried parsley for every tablespoon of fresh parsley and then add in one teaspoon each of thyme, basil, and half a teaspoon each of dried mint, and cilantro if you have it. About 1 teaspoon of each. The end product is not quite there but is close enough.

Parsley flakes substitute:

Alternatively, use some frozen parsley if the recipe allows for it. In this case, as I am making a bulk dry mix, I might use the frozen parsley just prior to dishing up a portion of my jar. Parsley is very easy to freeze and retains most of its bright, fresh, herby flavor for up to a month. Best of all, if you prepare the parsley properly, you can simply tip the desired amount straight into your mix and let it defrost there, infusing even more flavor.

Fresh Oregano to dried oregano ratio:

Oregano is a much easier herb to use dried. In fact, most pizza lovers tend to have a stash in their pantry cupboard! As oregano is normally a drier herb that retains its essential oils when dried, it is easy to replace 3 teaspoons of fresh oregano with 1 teaspoon of dried oregano.

If your oregano is older, reduce the ratio to 2 teaspoons fresh herb = 1 teaspoon dried herb.

How to use dried parsley flakes:

Dried parsley flakes are used just like any other dried herb: measure the required quantity and tip into the mix. Use a whisk to ensure a thorough mixing prior to using the mix.

Why is my chimichurri bitter?

While a proper chimichurri should be right green and taste “green” – fresh, herbaceous, and slightly earthy, it is easy to push the herbs too far and ruin the sauce. Parsley is your most likely culprit.

Less is more, especially when handling parsley, which can be bitter if old and will taint the sauce. It is also possible that the olive oil used is bitter due to overmixing at high speed or poor preparation by the supplier. Oliver oil is a complex oil made of fatty acids and polyphenols. Overworking oil results in bitter polyphenols being extracted from the fatty acids, enhancing their taste.

Extra virgin olive oil from a known and reputable source must be used as poor-quality olive oil will be bitter.

Too much oregano, especially old oregano can also make the sauce bitter. Finally, older garlic, especially if it has started to sprout can be bitter.

How do I fix a bitter chimichurri?

Diluting the dried mix with a larger batch may help. However, when making the larger batch, first taste your parsley, oregano, garlic, and olive oil to identify which is the source of bitterness. Replace the culprits.

If using fresh parsley, try to remove as much of the stem as possible as it tends to be bitter, especially if the parsley has “bolted” (gone to seed).

If you cannot make a larger batch, then try adding a little lemon juice and salt. This often counteracts the bitterness.

How healthy is chimichurri?

From a health standpoint, fresh chimichurri is loaded with good-for-you benefits, including fiber, calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, iron, and vitamins E and K (from the oregano). This dish is heart-healthy from the garlic and the monounsaturated fat found in olive oil.

While Uruguay and Argentina are far from the Mediterranean, the same cooking guidelines made their way through the descendants of the early colonizers who came predominantly from Spain. Thus, chimichurri is a form of Mediterranean cooking!

Is chimichurri anti-inflammatory?

Apart from refreshing your breath, the main component of chimichurri is parsley. Parsley contains a myriad of vitamins and minerals, including antioxidant vitamins A, C, and E, and an abundance of phytonutrients: health-protective chemicals that help protect people and plants from diseases. Combining this super-food with olive oil and garlic only enhances the anti-inflammatory properties of this mix.