This homemade chimichurri dry rub is the perfect way to add a touch of bold flavor to your favorite protein sources, vegetables and more! It's made from simple pantry-staple ingredients and is ready to use in just 5 minutes.
The chimichurri dry rub is inspired by the delicious taste of chimichurri sauce! So, if you're a fan, you need to make this spice rub immediately. It uses a blend of herbs and spices that you likely already have on hand to recreate the flavors of a fresh chimichurri.
This spice blend is extremely versatile because not only can it be used as a dry rub but also as a classic table condiment/seasoning and it can be transformed into a marinade, a sauce, or even a chimichurri aioli!
Jump to:
Why you'll love this recipe
- It's quick and easy to make! Throw everything in a bowl and mix and you'll have the perfect dry rub ready in just 5 minutes!
- It's versatile: this spice blend can be used as intended as a dry rub or table condiment, or it can be transformed into a marinade or a chimichurri sauce!
- Simple ingredients like spices and dried herb leaves that you likely already have in your pantry is all you need to make this recipe.
- It takes any dish to a whole new level by infusing in chimichurri flavors with a simple spice blend.
Equipment
- Mixing Bowl
- Measuring Spoons
Ingredients
- Dried Parsley Flakes: the main herb for any chimichurri recipe!
- Dried Cilantro: I love adding cilantro to my chimichurri, but if you're not a fan, feel free to leave it out completely! You can add more parsley or use some dried basil instead.
- Dried Oregano: It adds another layer of flavor without overpowering the other ingredients.
- Dried Lemon Zest: This adds such a nice, fresh flavor to the dry rub. You can find dried lemon zest in the grocery store or on amazon. If you can't find it or don't want to buy it, it's incredibly easy to make at home, just refer to the provided instructions below! Alternatively, you could use lemon pepper seasoning (just don't also add the black pepper by itself).
- Onion Powder: for a sharper flavor! You can use onion powder or dried minced onion. Bonus points if you can find red onion powder!
- Garlic Powder: I like garlic powder for this but dried minced garlic would work perfectly.
- Red Pepper Flakes: it adds a lovely kick to this spice blend!
- Salt & Pepper: I recommend using kosher salt or sea salt and freshly ground black peppercorns.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
- Hate cilantro? Leave it out and replace it with more dried parsley flakes! This actually makes this recipe a smidge more authentic! You could even use dried basil or dried thyme - any mix of herbs will do.
- For a milder flavor, use less onion or garlic powder.
- Turn up the heat by adding some paprika or chili powder.
- Sensitive to spice? Omit the chili flakes completely.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: Add all ingredients to a bowl and stir until combined.
Step 2: Either use the chimichurri rub immediately on your favorite proteins and vegetables, or transfer to the spice blend to an airtight container and store for later use.
If you're making homemade dried lemon zest:
zest 1 large lemon, then spread the fresh zest onto parchment or wax paper. Cover loosely with a paper towel and let sit at room temperature until completely dry (~1 day).
How to Use Chimichurri Seasoning
This chimichurri dry rub recipe adds so much flavor to a dish! Here's some of my favorite ways to use this spice blend:
- As intended (as a dry rub): to infuse flavor into proteins (different types of meat, poultry, fish, tofu), veggies and more! If you're using this on any type of meat, be sure to pat the meat dry and then rub/massage a generous amount of the chimichurri mix directly onto the meat until it sticks to the surface. You can then either refrigerate the meat overnight or for up to 12 hours to really let the flavor infuse, or you can cook it right away! For vegetables, add one tablespoon of olive oil and then as much dry rub as desired, tossing to coat. Let the vegetables rest for at least 30 minutes for optimal flavor then grill or roast!
- As a seasoning: just like any spice blend, you can use a few shakes of it to season anything you're eating!
- Rehydrate to make a chimichurri sauce: add 1 part mix and 1 part vinegar (I prefer red wine vinegar) to a mixing bowl and allow the mix to hydrate for 5-10 minutes. Add 2 parts oil and enjoy! Now you can use this delicious chimichurri as a salad dressing, a dip for bread, or as a flavorful marinade or condiment drizzled over meats and vegetables.
Expert Tips
- Use fresh spices and grind some fresh herbs like black pepper or parsley. Spices and herbs are so much more aromatic when freshly ground! Additionally, use high-quality ingredients for the best flavor.
- For best results, allow the meat or vegetables to sit at room temperature for at least 30 minutes before cooking to allow the flavors to penetrate.
- Make a large batch by doubling or tripling this recipe! Store it in an airtight container in a cool, dry place. You can also make small batches for just a single use by halving this recipe.
- Apply a binder to help the rub stick. You can apply a thin layer of olive oil, mustard, or melted butter to the meats or veggies before adding the rub.
Storage
Room Temperature: Leftover dry rub can be stored in an airtight container, such as a glass jar or bottle or a resealable plastic bag, for up to 1 year before it starts to lose it's flavor. Be sure to store in a cool, dark and dry place such as your pantry.
Refrigerator & Freezer: I don't recommend storing the dry rub in the refrigerator or freezer unless you're able to vacuum seal it. Vacuum sealing your dry rub will help best preserve the flavor. If you decide to store in the freezer, the spices will not freeze and will be ready to use immediately.
FAQ
I would definitely consider this a spicy chimichurri seasoning due to the red pepper flakes and the black pepper! If you're not a fan of spice, feel free to remove at least the red pepper flakes.
You can use any herb spice blend! To stay with the theme of herbs, I'd recommend an Italian seasoning blend or a garlic& herb blend instead. If you're looking for different sauce, try a persillade instead.
Other recipes you'll love
Be sure to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
📖 Recipe
Chimichurri Dry Rub
Equipment
Ingredients
- 3 tablespoon dried parsley
- 1.5 tablespoons dried cilantro
- 1 tablespoon dried oregano
- 2 teaspoons dried lemon zest store-bought or homemade, see notes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
Instructions
- Add all ingredients to a small mixing bowl and stir well until combined.3 tablespoon dried parsley, 1.5 tablespoons dried cilantro, 1 tablespoon dried oregano, 2 teaspoons dried lemon zest, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper
- Either use immediately or store in a glass jar, or any airtight container, in a cool, dark and dry place.
Notes
- Zest 1 large lemon, then spread the fresh zest onto parchment or wax paper. Cover loosely with a paper towel.
- Let sit at room temperature until completely dry (about 1 day).
- Toss or rub tofu, meats, or vegetables with a little bit of mild olive oil (not typically necessary on meats).
- Generously rub the mix into meats or toss vegetables until evenly coated and then cook to your liking!
John says
The perfect dry rub for steak, chicken and vegetables! Had enough left over so excited to use this again
Lauren Casolaro says
So glad you enjoyed it!!