Easy Dry Chimichurri Seasoning (Allergy-Safe & Full of Flavor!)

This Easy Dry Chimichurri Seasoning is one of those magical blends that brings bold, herby flavor to just about everything—grilled meats, roasted veggies, even your favorite rice or salad. It’s made with clean, allergy-safe ingredients, comes together in minutes, and adds a punch of garlicky, zesty goodness without the worry of hidden additives or allergens. Once you try it, you’ll want to sprinkle it on everything!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Dried Parsley: The base of most chimichurri recipes! It adds a fresh, grassy flavor and vibrant color.
• Dried Cilantro: Brings a citrusy, slightly peppery note. If you’re not a cilantro fan, you can reduce it or skip it—parsley will carry the herb flavor just fine.
• Garlic Powder: Adds that signature savory depth we love in chimichurri.
• Onion Powder: Balances the garlic with a mild sweetness.
• Crushed Red Pepper Flakes: Just the right kick of heat. Adjust more or less depending on how spicy you like it.
• Salt: Essential for rounding out all the flavors.
• Black Pepper: Adds a little extra zip and spice.
• Dried Basil (optional): I like to add this sometimes for an extra herby layer—it’s totally optional.
• Citric Acid: This gives the seasoning a touch of tanginess that mimics the acidity of fresh vinegar or lemon in traditional chimichurri sauce. It’s shelf-stable and totally safe for most allergies.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix It All Together

Combine all the ingredients in a small food processor and process until thoroughly mixed.

Tip:I like to run the seasoning’s ingredients through a small food processor because sometimes the dried herbs can be a little chunky, and giving them a quick blitz makes the texture finer and smoother—much closer to the store-bought packets, but with all the homemade goodness.

Step 2 – Store for Later

Once everything’s well combined, transfer your seasoning mix to an airtight container or spice jar. Keep it in a cool, dry spot like your pantry. It’ll stay fresh and flavorful for months—but honestly, once you start using it, it probably won’t last that long!

Use Suggestions

This seasoning is a total powerhouse—you’ll want to sprinkle it on everything! Some of my favorite ways to use it:

• As a dry rub for steak, chicken, or pork before grilling
• Tossed with roasted veggies (especially potatoes or cauliflower)
• Mixed with olive oil for a quick chimichurri dipping sauce
• Added to rice or quinoa to liven things up
• Sprinkled on avocado toast
• Stirred into homemade salad dressings or marinades

Quick Chimichurri Sauce Using This Blend

Turning this dry mix into a fresh-tasting chimichurri sauce is super easy! In a small bowl, combine 3 tablespoons of dry chimichurri seasoning with 1/4 cup olive oil and 2 tablespoons red wine vinegar. Stir well and let it sit for at least 10–15 minutes to allow the herbs to rehydrate and the flavors to meld. Spoon it over grilled steak, chicken, roasted veggies, or even baked potatoes for an instant burst of herby, garlicky goodness.

Use This Blend As a Dry Rub:

Pat your meat or fish dry with paper towels to help the seasoning stick. Sprinkle about 1 tablespoon of dry chimichurri seasoning per pound of meat. Rub it in gently with your hands, making sure it’s evenly coated. For the best flavor, let it rest for at least 15–30 minutes before cooking, or up to 2 hours in the fridge. Then grill, roast, or pan-sear as usual.

Use This Blend As a Marinade:

In a bowl, mix 3 tablespoons of dry chimichurri seasoning with ½ cup olive oil and 3 tablespoons red wine vinegar. Add 1–2 tablespoons of water to thin it out slightly, if needed. Place your meat, chicken, or fish in a shallow dish or zip-top bag, pour the marinade over, and coat well. Marinate for at least 30 minutes (for fish) or 2–4 hours (for chicken, pork, or steak) before cooking for maximum flavor.

Storage and Freezing Instructions

Store your dry chimichurri seasoning in an airtight container in a cool, dry place (like a pantry or spice drawer). It will stay fresh and flavorful for up to 6 months—though in my house, we go through it way faster than that!

Label it with the date you made it so you can keep track, and give it a shake before each use to make sure everything is well-mixed.

Recipe Card