Chimichurri is a popular uncooked green sauce that originated in Argentina and Uruguay. It’s typically made with parsley, oregano, garlic, vinegar, olive oil, and spices. Homemade chimichurri is easy to prepare and can be stored in the refrigerator for up to 1 week. However, there are some factors that determine how long chimichurri lasts and whether it goes bad. This article provides a detailed overview of chimichurri’s shelf life and how to tell if it has spoiled.
What is chimichurri sauce?
Chimichurri sauce is an uncooked sauce that is bright green in color thanks to its main ingredient – parsley. It’s a versatile condiment that is served alongside grilled meats, used as a marinade, dipping sauce, or drizzled over vegetables. The main ingredients in chimichurri are:
- Parsley – The fresh herb provides the signature green color.
- Oregano – Adds earthy, aromatic flavor.
- Garlic – Provides a punch of raw garlic flavor.
- Olive oil – Binds the sauce and provides richness.
- Vinegar – Adds tanginess, commonly red wine vinegar.
- Spices – Black pepper, red pepper flakes, cumin, etc.
The exact recipe can vary, but these core ingredients make up the classic chimichurri sauce. It has a bold, herbal flavor with savory garlic notes and a good acidity from the vinegar. The texture is loose, like a pesto or salsa verde. It’s not cooked, allowing it to maintain the fresh taste of the herbs.
Does homemade chimichurri go bad?
Yes, homemade chimichurri will eventually go bad since it contains fresh ingredients and is not preserved. However, it will stay fresh in the refrigerator for 5-7 days when stored properly in an airtight container.
Here are some general guidelines for chimichurri’s shelf life:
- Fridge: 5-7 days
- Freezer: 2-3 months
The shelf life of chimichurri depends largely on three factors: ingredients, storage method, and preparation.
Ingredients
Chimichurri is made of fresh, uncooked ingredients. Things like fresh herbs, garlic, and vinegar shorten its shelf life compared to cooked sauces. Parsley in particular has a shorter shelf life than hardier herbs like oregano. For best flavor and longevity, it’s important to use fresh, high-quality ingredients when preparing chimichurri.
Storage Method
Since chimichurri is uncooked, proper storage is very important for maintaining freshness. An airtight container in the refrigerator is ideal. This prevents air exposure which can cause oxidation and spoilage of the fresh herbs and garlic. The freezer is great for longer term storage.
Preparation
Proper food safety techniques should be used when preparing chimichurri. Washing herbs, peeling/mincing garlic, using sanitized equipment, and proper chilling of the sauce helps prevent premature spoilage. Contamination with bacteria, molds, or yeasts will drastically shorten chimichurri’s shelf life.
So while homemade chimichurri does go bad eventually, following good storage and preparation practices allows it to stay fresh for around 5-7 days refrigerated.
How to tell if chimichurri has gone bad
It’s important to know the signs of spoiled chimichurri so you can toss it if it’s past its prime. Here are some ways to identify bad chimichurri sauce:
Appearance
- Faded, dull green color
- Browning or black spots of herbs
- Liquid separation
- Mold growth
Fresh chimichurri should be bright green. As it starts deteriorating, the color fades to a olive green or brown hue. Herbs like parsley will also begin to blacken and look unappealing. The oil may separate out from the rest of the ingredients. And mold is a definite sign chimichurri has spoiled.
Texture
- Slimy consistency
- Watery
The texture of fresh chimichurri is loose but cohesive. It should coat a spoon nicely. Slime, mushiness, or a very watery texture means it has gone bad.
Smell and Taste
- Rotten, fermented odor
- Very sour flavor
Chimichurri that has spoiled will smell and taste noticeably off. An acidic, rotten, or fermented smell means it’s time to toss it. The flavor will also become unpleasantly sour or bitter if it’s gone bad.
Trust your senses – if the chimichurri shows signs of aging in its appearance, smell or texture, it’s best to play it safe and get rid of it.
How to store chimichurri properly
Storing chimichurri correctly is the best way to maximize its shelf life. Follow these tips for keeping chimichurri fresh for as long as possible:
Use a clean, airtight container
A clean, sealed container is ideal for storing chimichurri in the fridge. Glass jars or plastic deli containers work well. An airtight seal prevents air exposure which causes chimichurri to deteriorate faster.
Refrigerate promptly
Chimichurri should be refrigerated within 1 hour of making for food safety. Get it chilled down quickly to preserve freshness.
Minimize air in the container
Air can interact with the chimichurri and accelerate spoilage. Transfer chimichurri to a container that leaves only 1/2 to 1 inch of headspace. You can top it off with a thin layer of olive oil to help prevent air exposure.
Use clean utensils when taking portions
Always use a clean spoon each time you take chimichurri out of the container. Double dipping introduces bacteria that can prematurely spoil the sauce.
Keep lid secured
Be diligent about keeping the lid secured on the container between uses. Frequent opening lets air in and reduces shelf life.
Freeze for long term storage
Chimichurri can be frozen for 2-3 months. Freeze it in recipe-sized portions in bags or freezer containers. Thaw in the fridge before using.
| Storage Method | Shelf Life |
|---|---|
| Refrigerator | 5-7 days |
| Freezer | 2-3 months |
Conclusion
Homemade chimichurri sauce does have a relatively short shelf life compared to cooked sauces. However, following proper storage methods and using it within 5-7 days allows you to enjoy fresh, flavorful chimichurri. Discard chimichurri that shows signs of spoilage like color changes, foul smells, mold, or poor texture. With proper refrigeration and handling, chimichurri can be prepared ahead and kept on hand for livening up grilled meats, vegetables, and more.