Can You Freeze Chimichurri?

Chimichurri is a delicious sauce that enhances the flavour of any meal. Whether it’s added to some grilled chicken and steak or it’s made into a delightful salad dressing, it’s the perfect addition to any dish. Since it’s used as more of a sauce or condiment, it’s fairly common not to use it all with your meal. The common question asked is; can you freeze chimichurri?

Thankfully, you can freeze chimichurri! Much like other sauces made from fresh ingredients, chimichurri needs to be refrigerated to keep it fresh. However, you can only expect the chimichurri to stay good in the fridge for about 2-3 weeks before you need to toss it. You’ll know it’s reached its shelf life because the colour will turn dark and overall won’t look appetizing.

Use the table of contents below to navigate through this article to answer some of the most common questions people have when it comes to freezing chimichurri:

How To Freeze Chimichurri

Freezing chimichurri is a fairly easy process. It’s nice to freeze it in a way to have multiple servings, rather than in one large batch. You can’t thaw and refreeze, so small serving sizes typically make more sense. Below is a step by step process to freeze this delicious sauce

  1. Spoon your chimichurri into each individual slot of an ice cube tray or silicone mould. Whichever is more convenient for you.
  2. With the back of that spoon, be sure to smooth out the sauce to make it nice and even in the tray.
  3. Place the silicone mould or ice cube tray into your freezer. Leave it for about 2-3 hours, or until the chimichurri has fully frozen.
  4. Remove the mould or tray from the fridge and begin to pop out each piece of chimichurri. Take some extra time and wrap each piece into wax paper. This will prevent them from freezing together and freezer burn.
  5. Place the individually wrapped pieces into a freezer bag or a freezer-safe container. You can place them all in the same freezer bag.
  6. Take a marker and write the date you’re freezing the chimichurri on to the front of the freezer-safe container or freezer bag.
  7. Be sure to squeeze any excess air out of the ziplock bag and place it back in the freezer for future use. Try to store it closer to the back of the freezer to prevent thawing when the freezer door opens.

How Long Can You Freeze Chimichurri?

As long as the chimichurri is stored nicely in an airtight container, it should stay good for roughly 3 months. After 3 months, you can expect the chimichurri to have lost a bit of its flavour. You may also notice the once vibrant colours have become a bit dark and less appealing.

You Can Freeze Chimichurri for Around 3 Months

How Do You Defrost Chimichurri?

Defrosting chimichurri is extremely simple. Since you freeze it in individual serving sizes, you can take out as little as one ice cube worth of chimichurri, which will defrost quickly. If you planned ahead and know you’ll need the sauce the following day, place a few cubes in a separate dish and leave it in the fridge overnight.

If you need it to thaw a bit faster you can place it on the counter in a dish or slightly microwave it. Some will even throw it directly into a dish they’re cooking, but this can cause the dish to become a bit watery.

Does Chimichurri Freeze Well?

Yes, chimichurri does freeze well. Being able to freeze individual serving sizes makes it so convenient for planning your future meals. Depending on some of the herbs you’ve added into your chimichurri recipe there is a chance you’ll notice some of them turn slightly brown or potentially soggy while it’s frozen, but the overall taste should remain as delicious as always!

Other Questions about Chimichurri

Below are a few of the other common questions we have come across when it comes to chimichurri – some related to freezing and some not. If you’re still sat there with a question or two about chimichurri then drop a comment at the bottom of this article and we’ll aim to help out as much as possible.

How Do You Make Chimichurri?

It’s easy and takes a matter of minutes. Try and make it an hour or so before dinner to give the flavours time to develop. Simply combine a bunch of chopped coriander and parsley with 2 crushed garlic cloves, a chopped green chilli, 2tbsp of red wine vinegar and a drizzle of olive oil to form a sauce. No fancy equipment. No complicated methods.

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