Can you freeze chimichurri? Preserving chimichurri sauce is easy and adds wonderful flavor to a variety of dishes, whether used as a condiment on top or mixed in.
This easy chimichurri sauce is an Argentinian green salsa made with fresh cilantro, parsley, olive oil, and vinegar. It’s a bright, fresh condiment that complements the summeriness of grilling and cuts through the sweetness of dark-roasted vegetables. Chimichurri typically accompanies proteins, such as charred steak, chicken, or fish. But I love this easy chimichurri sauce blended into yogurt as a dressing for summer nights that call for salad. Toss roasted vegetables, such as sweet potatoes, carrots, and summer squash, in the herby sauce for a zingy side dish. A chimichurri butter could zhuzh up garlic bread or be used to baste a pan-seared pork chop. The preserved version is particularly convenient for steaming into cooked rice or seasoning a pot of beans.
Can You Freeze Chimichurri?
I’ve frozen this in an ice-cube tray, then transferred individual cubes to an airtight container that can be stored for up to 4 months. Frozen chimichurri cubes are a way to extend the flavor of summer into the winter months. Yield: about 2 cups.
- 1/4 cup shallot, finely chopped
- In a food processor, combine the shallot, lemon juice, and vinegar. Let everything sit for 3 to 5 minutes to give the shallot time to marinate.
- Add oil, salt, garlic, the jalapeño, and half of the mix of herbs to the food processor.
- Blend the ingredients until the mixture is smooth.
- Move the mixture from the food processor into a bowl. Fold in the remaining herbs. Taste and adjust with salt or sugar. The sauce should be vibrant, bright, and fresh.
- Store chimichurri sauce in the fridge in an airtight container for up to 1 week, or freeze in an ice-cube tray and then store in a freezer bag for up to 4 months.
Find more ideas and recipes for abundant garden bounty!
Best Foods to Dehydrate for Snacks
