Imagine the irresistible aroma of fresh herbs and spices infusing every bite of your grilled steak, roasted vegetables, or seared chicken. This Homemade Chimichurri Seasoning captures that essence in a convenient, ready-to-use blend that evokes the vibrant flavors of South American cuisine. With notes of parsley, cilantro, oregano, garlic, smoked paprika, and a hint of ground cumin for depth, it transforms everyday meals into culinary highlights. Its versatility allows it to shine as a rub, quick sauce, or marinade, giving home cooks the freedom to experiment and elevate every dish with ease.

Homemade Chimichurri Seasoning Recipe

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Servings

1/2

servings

Prep time

minutes

Total time

minutes

A zesty Chimichurri seasoning blend with parsley, cilantro, oregano, garlic, smoked paprika, and a hint of cumin. Perfect as a rub, marinade, or quick sauce for steak, chicken, pork, seafood, and veggies. Store in an airtight jar for up to 6 months.

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Ingredients

3 tbsp Dried Parsley
2 tbsp Dried Cilantro
1 ½ tbsp Dried Oregano
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Red Pepper Flakes
1 tsp Coarse Black Pepper
1 tsp Smoked Paprika
2 tsp Fine Sea Salt
1 tsp Dried Lemon Zest

Directions

Add all ingredients to a small mixing bowl.
Mix well until evenly combined.
Use as required or transfer the blend into an airtight jar and store in a cool, dry place

Recipe Video

Notes

This versatile mix can be used as a rub—sprinkle generously over steak, chicken, pork, seafood, or vegetables before grilling or roasting, pressing lightly so it adheres.
For a quick sauce, whisk 2 tbsp chimichurri seasoning with 3 tbsp olive oil, 2 tbsp red wine vinegar, 2 tbsp warm water, let sit 10 minutes to rehydrate, and serve with grilled or roasted dishes.
As a marinade, combine 2–3 tbsp seasoning with ¼ cup olive oil and 3 tbsp vinegar, coat meat, fish, or vegetables, and let marinate for 30 minutes (or up to 2 hours for deeper flavor).
For an added depth of flavor, mix in ½ tsp ground cumin.
Store in an airtight jar in a cool, dry place for up to 6 months for maximum freshness.