Preserving Chimichurri Sauce

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
• 2 tablespoons lemon juice
• 2 tablespoons rice or red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 to 2 garlic cloves
• 1 jalapeño, seeded and roughly chopped
• 2 cups parsley, finely chopped
• 1 cup cilantro, finely chopped
• 2 tablespoons soft herbs, such as basil, mint, or oregano (optional)

1. 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.
2. Add oil, salt, garlic, the jalapeño, and half of the mix of herbs to the food processor.
3. Blend the ingredients until the mixture is smooth.
4. 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.
5. 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.