I dreamed of barbeques in Patagonia, after long treks and under a southern night sky of unfamiliar constellations.  The only sound would be the cracking of the woods in the fire, the weather chilly and the wind fresh. Ah, Patagonia a mythical place, still wild. The names of mountains, lakes,  rivers and water passages  on the maps still not completely absorbed by the place –suited for the imagination of a kid still hoping there are unexplored lands and mystery in the world.

And then I read Bruce Chatwin’s “In Patagonia” and my desire evaporated. Patagonia did not seem that innocent and fresh anymore. It stands out as a place of difficulty, broken wills and  social consequences – not to mention  Butch Cassidy and the Wild Bunch .  I am sure this does not make justice to Patagonia, but, in a time of Covid travel restrictions, what else can we do but armchair traveling and relying on the stories of others who have been there..

Chimichurri is a sauce for gauchos in the pampa. This version is very dynamic, with all the garlic, onions and chilli it contains. It is great with steaks or grilled fish and a very good alternative to richer sauces if you want to stay on the healthy side.

This recipe is brought to you by the GBTS project!

• 95g shallots, finely chopped
• 25g garlic, peeled and finely chopped
• 40g fresh parsley leaves, finely chopped
• 375g very ripe tomatoes, deseeded and cut into very small cubes
• 1 small chilli, deseeded and finely chopped
• 1 tsp dried thyme
• 2 Tbsp dried oregano
• 1/2 tsp ground cumin
• 2tsp sweet paprika
• 1 tsp fine sea salt
• 1 tsp fresh lemon zest
• 30g sherry vinegar
• 60g white wine vinegar
• 300g extra virgin olive oil
• 150g water

Place the chopped onions, garlic, parsley leaves, tomatoes and chilli in a large bowl. Stir in the dried thyme, oregano, ground cumin,sweet paprika, sea salt and lemon zest. Finish by pouring in both vinegars, olive oil and water.

Spoon the chimichurri sauce into several small jars, then seal tightly and place in the fridge or freezer until needed – it should keep for 15 days in the fridge and up to 6 months in the freezer. Return to room temperature before serving.