Chimichurri Seasoning Recipe

Name: Chimichurri Seasoning Recipe
Prep time: 5 min
Total time: 5 min
Yield: 2 serving
Ingredients: 4 teaspoons dried parsley; ¼ teaspoon crushed red pepper flakes; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 teaspoon dried lemon zest*; ¼ teaspoon garlic powder

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
2
Calories
6 kcal
Course
Condiments
Cuisine
South American, Uruguayan

Chimichurri Seasoning Recipe

Eden Kelley

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This recipe makes a little more than 2 tablespoons, which is enough for 2 steaks (with each steak weighing about 5 ounces).

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Ingredients

Servings

4 teaspoons dried parsley
¼ teaspoon crushed red pepper flakes
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon dried lemon zest*
¼ teaspoon garlic powder

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Instructions

Add all ingredients to a bowl and stir until well combined. Store in a glass jar or another airtight container in a cool, dark and dry place for up to 3 months.

Notes

*You can either make dried lemon zest yourself or buy dried minced lemon peel from a spice shop.
You can either make dried lemon zest yourself or buy dried minced lemon peel from a spice shop.
How to make dried lemon zest:
How to use chimichurri seasoning:
Zest 1 large lemon, then spread the fresh zest out on parchment or wax paper. (You need about 2 teaspoons fresh lemon zest to get 1 teaspoon dried zest.) Cover loosely with a paper towel.
Let sit at room temperature until completely dry (about 1 day).
Dry raw chicken or steaks well using paper towels, then rub with a little bit of mild olive oil.
Make sure all chimichurri seasoning ingredients are well combined. Sprinkle the mix on the meat, press in with your hands, then grill or bake.