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Stefania Guaman makes a mean chimichurri. Eight years ago, she brought this signature dish from her native Argentina all the way to Stamford. Shes been sharing the recipe with friends ever since, and now she wants to share it with you.
Every family has their own version, says Stefania. Its gotten fancier over the years, but its still basically the same recipe. You can add a little more of something, or take something away. Parsley and garlic are the two constants in every incarnation. The rest lends itself to a little experimentation.
How this slightly spicy sauce got its name is the source of much folklore. One story goes that it came from an area in the south with a lot of Welsh immigrants, Stefania explains. Apparently, there was a guy named Jimmy who made a sauce like this and called it curry. So it went from Jimmys Curry to chimichurri. But thats just a folk story.
The best way to serve chimichurri, Stefania asserts, is over grilled meat. Use coarse salt to season the meat, grill it, spread the chimichurri on top and serve. There are plenty of other ways to eat it, though. My husband puts in on everything. He puts it on sandwiches, like a pesto, she laughs.
Stefanias chimichurri is simple to make and heavenly to taste. With plenty of grill time left in the season, theres still ample opportunity to experiment with this classic South American recipe.
Stefanias Chimichurri
2 cups parsley leaves, finely chopped (no stems)
1 cup extra virgin olive oil (the best you can affordthe quality of the oil makes a difference)
¼ cup lemon juice (red wine vinegar can also be used, but the lemon juice softens the taste)
6 garlic cloves
1 teaspoon dried oregano
1 teaspoon red pepper flakes
Salt and pepper to taste
In a food processor, chop garlic cloves and lemon juice. Add oil to garlic and lemon juice mixture. Incorporate chopped parsley, oregano, red pepper flakes. Season with salt and pepper.
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