Chimichurri Sauce recipe
Today, I want to show you, Juan Manuel Fangio’s Chimichurri recipe. For those of you who don’t know me, Juan Manuel Fangio was my godfather and the best friend of my father.
I still remember, when I was a child all the trips we made with Juan Manuel Fangio to our house at the beach, and all the times he came to Caracas to visit us. Although I was just 11 years old when he died, I still remember his voice.
Juan Manuel is one of the most humble person I ever knew, and he will remain in my heart, no matter how many years he is not here with me any more.
One of the things stayed in my house till this day is his Chimichurri sauce. Actually, it was just the one thing it cannot be missed in the house.
Chimichurri is one of the most beloved sauce in Argentinean and is typically made of finely chopped oregano, parsley and minced garlic. Although the name origin is unclear, many linguistic holds the name, chimichurri as derived from Basque’s tximitxurri.
Many food historians believe that chimichurri, was created by gauchos to flavour the grilled meat cooked on open fires; nevertheless, it is important to highlight that is not a pesto sauce…
In any case, this incredible sauce can absolutely be used in any meat, like steak, pork, chicken, fish, or even sausages. More important it has to be part of the grill.
1 bunch flat leaf parsley (tops only)
1/2 bunch cilantro (optional for the South American Version) (tops only)
6 cloves garlic grated
1/4 of the glass of salt
1/2 chilli pepper or a pinch of red pepper flakes (optional)
2 tbsp fresh oregano leaves
Take the glass where you want to conserve the sauce and filled 1/4 of the glass with salt. Chop the Parsley, oregano, cilantro, and garlic till are very small add them into the glass together with two tbsp. of oregano, leave add the chilli pepper and filled with hot water. Cover it a mixed well till the salt is dissolved.
If you want you can add instead of water, olive oil, and one spoon of apple cider, to give it another kick.