This dish is an homage to my new knife — a beautiful 14 cm Wusthof Cook’s knife with a granton edge. I’ve been coveting this one for awhile, and Gennaro was nice enough to pick up on it (thanks, G!). The thing about a really good knife is that you don’t realize how much you need one until you actually have it. I’ve found myself wondering in recent weeks how I was ever able to chop onions, mince parsley, or smash garlic before. The Wusthof website calls it “an extension of your hand.” While they would be the ones to say this, given that they are trying to sell their product, I’ve found that today, my knife has been such an extension (given that I haven’t been able to put it down). You see, it was my first free day in awhile and I decided to dedicate it to a full day of cooking. I made Cuban beans and rice with chopped garlic, onion, bell peppers and jalapenos. I made kale salad. I made this chimicchuri.
Chimichurri is traditionally served with skirt steak, but I think you’ll like it over grilled Wildwood “super firm” tofu. I could also imagine this being a great marinade. Though not really traditional, I added mint to my recipe and swapped lemon juice for red wine vinegar. I also used a jalapeno for some heat (it’s my new favorite ingredient). I think this particular recipe has a nice, fresh taste. If you don’t have a wonderful “extension of our hand” knife to work with here (don’t feel bad; I didn’t until a few weeks ago), you could very easily make this sauce in your food processor.
1/3 cup Italian flat-leaf parsely, minced
12 fresh mint (spearmint) leaves, minced
1 garlic clove, minced or pressed
1 jalapeno, minced
1/3 cup good extra virgin olive oil
1/4 cup lemon juice
1/2 teaspoon sea salt
Combine all ingredients in a bowl and marinate in refrigerator for 2 hours.