Having a great fresh condiment to use in a variety of dishes really helps elevate a regular meal. This big-batch freezer-friendly chimichurri will not only add flavor to your meals, but will elevate your meal prep game as well, because one batch is enough for five meals.
This recipe makes 5 x 125 ml jars of chimichurri. Putting in the effort once for five meals means big-time savings for you. We don’t tend to notice that buying groceries, prepping food, and cleaning up afterward all take time, and if you add it all up, at the end of one week, it could amount to hours of your life that could be spent doing other activities you enjoy. Buy the ingredients once, prep once, clean up once, and eat five times, this is a great investment of your time.
Freezer-Friendly recipes allow you to keep stock on hand and use it whenever you need it. It also allows you to preserve your fresh summer herbs for the winter. My Three-Herb Pesto is also a great freezer-friendly condiment you can use year-round.
When I developed this recipe, I wanted to be able to use basic pantry ingredients, as well as ingredients that were readily available year-round in my grocery store. This recipe checks all of those boxes. Added bonus: This is a great way to preserve fresh cilantro, parsley, and oregano from your garden in the summer.
This recipe costs under 10 dollars to make (even less if you use herbs from your garden). That works out to less than two dollars per meal, for a fresh burst of flavor.
Uses for Chimichurri
I fell in love with chimichurri after enjoying it at the now-closed Hermano’s restaurant in Winnipeg. It was served with tender beef kabobs. The flavor is so versatile, you can serve it on any grilled meat, but I especially love it on fajitas, roasted cauliflower and in a grain bowl. Also, try it on falafel or fish tacos for something different.
Big-Batch Freezer-Friendly Chimichurri
- 2 bunches fresh parsley
- 1 bunch fresh cilantro
- 8 cloves garlic
- 2 lemons, juiced
- 2 tbsp dried oregano
- 1 tsp chili flakes
- 1 tsp salt
- 1/4 cup white vinegar
- 2/3 cup olive oil, plus more for storing *pour a thin layer over the chimmichurri in each jar to prevent oxidation.
Wash parsley and cilantro and remove leaves from the stems.
Place leaves in the food processor and add remaining ingredients.
Blend until desired consistency is achieved, adding more oil as needed.
Divide into 5 x 125ml mason jars, pouring a layer of olive oil on top before sealing.
Freeze for up to one year.