You have seen chimichurri everywhere — green sauce on steak, marinade on chicken, dip for bread. But there is chimichurri sauce and there is chimichurri seasoning, and they are not the same thing. Here is when to use each.
Fresh Chimichurri Sauce — The Real Deal
Fresh chimichurri is Argentinian through and through. It is made from fresh parsley, garlic, vinegar, and olive oil — blended into a vibrant green sauce that gets better the longer it sits. It is bright, acidic, and deeply aromatic. Perfect alongside grilled steak or roasted lamb.
The downside: it requires fresh herbs, a blender, and planning ahead. You cannot sprinkle it on eggs or roast vegetables with it. It is a sauce, not a seasoning.
San Felipe Chimichurri Seasoning — Dry, Concentrated, Versatile
San Felipe Chimichurri Seasoning captures the flavor profile of chimichurri in dry form. Dried herbs, garlic, salt, and spices that deliver the herbaceous, garlicky, peppery profile of real chimichurri — without the vinegar or olive oil. You add those yourself, or use it dry.
When to Use Chimichurri Seasoning:
- As a rub: On steak before grilling. It creates a flavorful crust.
- Mixed into mayo: Create a chimichurri aioli in 30 seconds
- On roasted vegetables: Toss roasted potatoes, carrots, or broccoli with oil and the seasoning
- On fish: A light coat on white fish or salmon before pan-searing
- In compound butter: Mix into softened butter for a finishing butter for steak or grilled chicken
- No-prep Argentinian marinade: Mix the seasoning with vinegar and olive oil for an instant chimichurri marinade
Fresh Sauce vs Dry Seasoning — The Choice
Fresh chimichurri wins when you want brightness and acidity. Dry chimichurri seasoning wins when you want convenience, shelf stability, and versatility. Most professional kitchens have both.
Building Your Own Chimichurri from San Felipe's Seasoning
Want the best of both worlds? Mix 2 tablespoons of San Felipe Chimichurri Seasoning with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and a squeeze of fresh lemon. Let it sit for 10 minutes. You now have a chimichurri sauce that rivals fresh — with the depth of dried herbs.