Chimichurri, The Green Sauce Of South America

If you love exotic cuisine, and in particular South American cuisine, in this article we will reveal all the secrets of chimichurri sauce, a real delight.
Chimichurri, the green sauce of South America

If you love exotic cuisine and have a passion for South America, don’t miss this article. Today, in fact, we will explain how to prepare one of the most typical sauces of the South American continent, known as chimichurri. Its basic ingredients are three: parsley, chilli and garlic.

The chimichurri is usually spicy and is used to accompany roast meats, marinated fish or to dress salads normal. This sauce has the quality of enhancing the flavor of the meat. So let’s see how to prepare the chimichurri sauce at home, with ingredients that you will easily find in Italy. You will discover that it will allow you to accompany and flavor a great variety of dishes.

Preparation of the chimichurri sauce

In addition to being used on meat and fish, keep in mind that chimichurri also works very well for marinating foods. After giving you the original recipe of this South American green sauce, further down you will also find two exquisite recipes based on chicken and fish, respectively.


  • 4 cloves of garlic
  • 1 tablespoon of cayenne pepper
  • 2 tablespoons of oregano
  • 1 tablespoon of thyme
  • 1/2 glass of olive oil
  • 1 teaspoon of cumin
  • 1/2 glass of vinegar
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of sweet paprika
  • salt.
Grilled meat with chimichurri


First, put a drizzle of oil in a pan and add the cumin, oregano, thyme and cayenne pepper (all ingredients must first be crushed together).

Once you have prepared this mix, you will let it rest for a while, so that the various aromatic plants can release their aromas in abundance.

Once you have heated the ingredients just mentioned, you will also add the chopped parsley, sweet paprika, minced garlic cloves and vinegar. Mix well and put everything in a bowl, pouring a little more oil, season the sauce and set it aside, ready to be used on meats.

Two meat and fish recipes with this sauce

1. Chicken with chimichurri


  • 1 chicken
  • chimichurri sauce (abundant)
  • salt
  • olive oil
  • potatoes


First, chop the chicken into not very large pieces, or you can already buy one of those ready-made trays where the meat is already prepared in small pieces.

Now take a large pan and add a good base of olive oil, on which you will lay the chicken meat. Then, add a little salt and turn everything so that the chicken gradually becomes dark, in all its parts.

Small pitcher with chimichurri

Once the chicken meat is golden brown, now add a good quantity of chimichurri sauce, lowering the heat and covering the pan. The goal is to use this exquisite sauce to complement the browning of the chicken

At this point, the meat will be cooked and still tender. Remove it from the pan and start cooking the potatoes. Peel and cut them as desired, into squares, strips or small slices. Fry them and use them as a side dish for your delicious chimichurri chicken!

Some advice:

  • To find out if the chicken is tender, use the tip of a knife to separate the skin from the bone. When this happens clearly, it will be time to remove the flesh from the fire.
  • The chicken should be simmered so that the chimichurri sauce does not evaporate and the meat does not dry out too much, becoming stringy.
  • This recipe is enough for four people and the cooking time is about 30 minutes.

2. Fish fillet with chimichurri


  • 1/2 cup of white wine
  • 1 teaspoon of red pepper
  • 4 white fish fillets
  • 1/2 cup chopped tomato
  • 1 tablespoon of vegetable oil
  • 1/2 cup of drained chimichurri
  • 1 teaspoon of sea salt with black pepper
  • 1/4 cup of lemon juice
  • 1 teaspoon of ground black pepper
  • 40 grams of butter
  • 1 teaspoon of sea salt
  • 50 grams of breadcrumbs
  • 1 cup of chopped walnuts


To start, you will salt the fish fillets by placing them on a plate, where you will also add the lemon juice. Put everything in the fridge for about half an hour.

Then, melt the butter in a pan and pour in the vegetable oil. Put the fillets in the pan, season with a few pinches of sea salt with black pepper and brown everything until ready to be stored in the refrigerator.

In the same pan add the chopped tomato until all the water has evaporated, then add the white wine, ground black pepper and sea salt.

Add the chimichurri sauce, the breadcrumbs and the ground black pepper. Mix everything and turn off the heat. Add a generous spoonful of sauce and cover with toasted walnuts. Finally, cook the fish in chimichurri for 10 minutes at 180 degrees, and then serve it at the table.

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