Recipes for certain types of food, including Yorkshire puddings, gravy and, at Fazenda, chimichurri, are treasured by people, families and restaurants. It might be a bit of a mouthful to pronounce (even for native Spanish speakers – try chee-mee-choo-ree), but it is the perfect accompaniment for grilled meats, sausages and beef, Fazendeiros.
At Fazenda, we have chimichurri available on your table, and we truly think you should try this unique mixture. We love dipping bread in it, or having it with our authentic ‘Linguiça Gaúcha’ (sausages). Try it with our pão de queijo (Brazilian cheese bread) as well; they go incredibly well together.
What goes into our chimichurri?
Fazenda’s chimichurri includes a special mixture of herbs, including oregano and parsley, garlic, olive oil, black and red pepper, vinegar, and salt. It’s not particularly spicy, but it does have a strong flavour which combines perfectly with Fazenda’s meats and red wines.
Fazenda’s Chimichurri Recipe
1/2 clove of garlic
1 cup of fresh parsley
1 tsp of red coarse pepper
1 tsp of oregano
1/2 tsp of black pepper
3 cups of vegetable oil
1/2 cup of white vinegar
How to make:
- Chop garlic and parsley very finely. It is important to use a knife, and not a food processor.
- Mix all solid ingredients together.
- Mix the liquid ingredients together and add the solid ingredients.
- Add the mixture to a seal-able jar. Leaving the mixture will allow the flavours to infuse to create the perfect chimichurri.