Chimichurri is a vibrant green Argentinian sauce made from fresh herbs, garlic, onion, olive oil, vinegar, and spices. It’s commonly used as a marinade for grilled meats or served alongside as a condiment. When made fresh, chimichurri has a bright, herbal flavor that pairs perfectly with beef, chicken, fish and more. However, like any sauce made with fresh ingredients, chimichurri only keeps for a limited time in the fridge before losing quality. So how long exactly can you expect chimichurri to last before it goes bad? Here is a comprehensive guide on maximizing the shelf life and freshness of homemade chimichurri sauce.
What Ingredients Are in Chimichurri?
A traditional chimichurri contains the following primary ingredients:
– Fresh parsley
– Fresh cilantro
– Oregano
– Garlic
– Shallots or red onion
– Red pepper flakes
– Olive oil
– Red wine vinegar
– Salt and pepper
The fresh herbs are the star of chimichurri and make up the bulk of the sauce. Parsley and cilantro provide the vibrant green color and fresh, herbal flavor. Oregano adds earthiness while garlic and onions provide a punch of aromatic flavor. Red pepper flakes give it a touch of heat. Olive oil and vinegar make up the acidic dressing, while salt and pepper round out the flavors.
Some variations of chimichurri may also include ingredients like mint, thyme, lemon juice or bay leaf. The possibilities are endless when it comes to customizing chimichurri with different herb and spice combinations. However, the core ingredients tend to be parsley, cilantro, garlic, vinegar and olive oil.
Why Does Chimichurri Have a Short Shelf Life?
Fresh and homemade chimichurri sauce only lasts 1-2 weeks refrigerated because of its main ingredients – fresh herbs and vegetables. These components lend immense flavor but also cause the sauce to deteriorate quickly. Here are the reasons why chimichurri has a relatively short shelf life:
High Water Content
The fresh parsley, cilantro and other herbs used in chimichurri have a high water content. This moisture causes the herbs to degrade faster and turn slimy or mushy in texture over time. Excess water can also allow bacteria or mold to grow quickly if not stored properly.
Oxidation
When fresh herbs are exposed to air, oxidation occurs, causing their color, flavor and aroma to degrade more rapidly. The vibrant green color of parsley and cilantro will start to turn dull and brown.
Acidity
The use of acidic ingredients like vinegar, lemon juice or wine accelerates the breakdown of the plant cells in the herbs and vegetables. This causes them to lose structural integrity and firmness faster.
Lack of Preservatives
Since chimichurri is made fresh and from scratch with natural ingredients, it does not contain any preservatives to extend its shelf life. Preservative-free is ideal for maximum flavor but also means a shorter lifespan.
Proper Storage for Maximum Freshness
To extend the shelf life of homemade chimichurri sauce as long as possible, proper storage is essential. Here are some tips for keeping chimichurri fresher for longer:
Refrigerate Promptly
Chimichurri should be refrigerated within 1 hour of making, before harmful bacteria have a chance to multiply. Transfer the chimichurri from the bowl used for mixing into an airtight container. Allow to cool completely before covering and chilling in the fridge.
Use an Airtight Container
Avoid storing chimichurri in an open bowl or loose container. The oxygen exposure will cause it to spoil faster. Transfer to an airtight, sealed glass jar or storage container instead. This prevents oxygenation and moisture loss.
Store in Top Shelf of Fridge
For maximum freshness, store chimichurri on the top shelf of the refrigerator if possible. The bottom drawers tend to be slightly warmer and may hasten spoilage.
Prevent Cross-Contamination
Be careful that raw meat juices do not get into your chimichurri, as this can contaminate the sauce with bacteria and make it unsafe to eat. Store chimichurri on a higher shelf than raw meats.
Use Clean Utensils
Always use clean utensils when scooping out chimichurri from the container to prevent introducing bacteria. Never double dip with utensils that have already touched food.
Keep Lid Tight
If storing in a jar or container with a lid, make sure the lid is screwed on tightly after each use. This prevents freshness-robbing oxygen from entering.
Don’t Freeze
Freezing chimichurri is not recommended, as the texture and flavor will degrade considerably. Refrigeration is the best storage method.
How to Tell if Chimichurri Has Gone Bad
Despite proper storage methods, homemade chimichurri will eventually expire and show signs of spoilage. Watch out for the following indications that your chimichurri sauce has gone bad and needs to be discarded:
Change in Color
Fresh chimichurri sauce should be vivid green in color from the parsley, cilantro and other fresh herbs. As it starts to spoil, the color will become more dull, dark and muddy looking. Brown or black spots may also appear.
Slimy Texture
The texture will degrade from freshly chopped to unpleasantly slimy or mushy as the herbs start to break down.
Strong Smell
Chimichurri that has gone rancid will develop a noticeably strong, bitter and unpleasant smell.
Mold Growth
You may notice fuzzy mold growing on the surface of the chimichurri or white film around the sides of the container. This is a clear sign it has spoiled.
Off Flavors
The flavor profile will change from bright, herbal and garlicky to strange and bitter flavors. It may taste rotten or spoiled.
When in doubt, remember the old adage “When in doubt, throw it out.” Don’t risk getting sick by eating chimichurri that shows any signs of deterioration in appearance, texture, smell or taste.
Exact Shelf Life
So how many days exactly can you expect chimichurri to stay fresh in the refrigerator before needing to be discarded?
7 days
Chimichurri will generally last for 5-7 days when stored in an airtight container in the refrigerator. Make sure to practice proper storage techniques to get a full 7 days of freshness.
10 days
The shelf life may be extended to 7-10 days if extra care is taken to minimize air exposure such as:
– Only exposing the chimichurri to air when scooping out portions needed
– Packing the jar or container as full as possible to limit oxygen
– Pouring a thin layer of olive oil on top to seal out air
However, quality still degrades over time. It’s best consumed within a week.
2 weeks
In absolute perfect conditions, chimichurri may stay usable for up to 2 weeks from the date of preparation. However, the flavor and texture quality declines noticeably over this period. Most cooks find it no longer tastes good after sitting in the fridge this long.
So for the best flavor and texture, use chimichurri within 1 week and don’t let it linger much longer in the fridge.
Does Chimichurri Freeze Well?
Freezing chimichurri is not recommended for maintaining quality. Here’s why it doesn’t freeze well:
Texture Changes
Freezing causes the cells of the fresh herbs and vegetables to rupture and destroys their crisp, firm texture. Once thawed, the chimichurri ends up unpleasantly mushy.
Dull Flavor
Many aromatic compounds and subtle flavors are lost when frozen. This gives thawed chimichurri a flat, dull flavor compared to fresh.
Oxidation and Freezer Burn
Exposure to air in the freezer leads to oxidation and freezer burn on the chimichurri, damaging flavors.
Separation
Ingredients may separate when frozen, with the olive oil solidifying and splitting away from the herbs and spices. This makes for an inconsistent texture.
Food Safety
Bacteria can still grow even at frozen temperatures. Thawed chimichurri may not be safe to eat if left frozen too long.
For the best quality and food safety, chimichurri is best enjoyed fresh within a week and not frozen. Make smaller batches as needed to use it up while it’s at peak freshness.
Ways to Use Up Chimichurri Before It Spoils
If you’ve made a large batch of chimichurri and want to use it up quickly before it goes bad in the fridge, here are some delicious ways to enjoy it:
Marinate proteins
Use as a marinade for chicken, beef, pork chops, fish fillets or shrimp. The acidic chimichurri tenderizes meats beautifully.
Drizzle on vegetables
Toss roasted, grilled or raw veggies with a few spoonfuls. It’s fantastic on cauliflower, zucchini, potatoes, tomatoes and more.
Stir into rice or grains
Add a spoonful of chimichurri to hot rice, quinoa, farro or couscous to instantly elevate flavor.
Sandwich or burger spread
Slather on sandwiches in place of regular condiments, or use as a flavor-packed spread on burgers.
Green salad dressing
Whisk with a bit of lemon juice and olive oil for a bold herb vinaigrette for greens.
Eggs topping
Spoon over fried, poached or scrambled eggs for a quick breakfast upgrade.
Dip for bread
Serve chimichurri as a zippy olive oil based dip for crusty bread. It’s great as an appetizer.
Potato topper
Laden your baked potatoes with a few tablespoons of chimichurri for an instant flavor boost.
Pizza drizzle
Use in place of regular pizza sauce or drizzle over finished pizzas for fresh herb flavor.
Compound butter
Blend into room-temperature butter along with herbs and chill to make a compound herb butter.
Be creative and use chimichurri generously on anything you want to add herbaceous flavor to. It jazzes up so many dishes beautifully.
How to Store Leftover Chimichurri
Any leftover chimichurri that you don’t finish should be transferred to an airtight container or jar and stored in the fridge. Be sure to smooth the surface of the chimichurri so it’s not exposed to air. You may top with a thin later of olive oil to prevent oxidation.
Use leftover chimichurri within 3-4 days for best quality. Reusing chimichurri that has been previously exposed to air and contaminated by utensils will reduce its usable shelf life compared to fresh.
Always practice proper food safety when handling leftovers:
– Refrigerate within 2 hours of serving
– Check for signs of spoilage before reusing
– Don’t mix old chimichurri with fresh batches
– Discard if you notice any changes in appearance, smell or texture
Shelf Life of Store-Bought Chimichurri
Commercially prepared chimichurri sauce available at the grocery store typically has a longer shelf life than fresh homemade chimichurri. Here’s how it compares:
Unopened
Factory sealed bottles of chimichurri can stay fresh for 2-3 months unopened in the pantry. Check the “best by” date on the packaging.
After Opening
An opened bottle should be refrigerated and lasts 4-6 weeks. The vinegar acts as a preservative compared to fresh chimichurri.
Frozen
Commercially made chimichurri withstands freezing better thanks to stabilizers and emulsifiers. It will keep for 4-6 months frozen.
Always refer to the product packaging for actual expiration dates. Also, inspect for changes in appearance, texture, and smell before consuming.
Can You Make Chimichurri Last Longer?
There are a few tricks you can use to extend the lifespan of fresh chimichurri by a day or two:
Acidifiers
Add extra vinegar or lemon juice to slow microbial growth. The acidity helps prevent spoilage.
Smaller Portions
Store chimichurri in very small containers rather than one large batch to limit air exposure when opening.
tighter lid
Use smaller containers with very tight sealing lids to block oxygen. Mason jars work great.
Salty brine
Cover chimichurri with a thin salty brine (salt and water solution) to protect against oxidation.
Natural Preservatives
Add a small amount of natural antimicrobial ingredients like onion, garlic, oregano, rosemary or thyme which may provide a slight preservative effect.
However, the impact is minimal. For best flavor and food safety, it’s still advisable to enjoy chimichurri within a week of preparation.
Conclusion
To wrap up, freshly made chimichurri sauce keeps for 5-7 days refrigerated when stored in an airtight container and used properly. Take care to limit air exposure, store in the fridge immediately and avoid contamination. Look for discoloration, slimy texture, mold growth or off flavors as signs it has spoiled. Chimichurri does not freeze well, so enjoy it fresh and make smaller batches as needed. With proper handling, you can enjoy the full vibrant flavor of chimichurri for almost a week before it goes bad. Use this flavor-packed sauce generously on grilled meats, eggs, sandwiches and more to liven up meals.