Garlic Scape Chimichurri Sauce (Printable view)

Vibrant herb sauce with garlic scapes, fresh herbs, and tangy vinegar. Perfect for grilled meats and veggies.

# What You'll Need:

01 - 3/4 cup garlic scapes, chopped (about 6-8 scapes)

02 - 1 cup fresh parsley, packed

03 - 1/2 cup fresh cilantro or oregano, packed

04 - 1 small shallot, peeled and chopped

05 - 1 small red chili or 1/2 teaspoon red pepper flakes (optional)

06 - 1/3 cup extra-virgin olive oil

07 - 3 tablespoons red wine vinegar

08 - Juice of 1/2 lemon

09 - 1 tablespoon water (as needed, to thin)

10 - 1/2 teaspoon sea salt

11 - 1/4 teaspoon freshly ground black pepper

01 - Place garlic scapes, parsley, cilantro (or oregano), shallot, and chili or red pepper flakes in a food processor or blender.

02 - Pulse until ingredients are finely chopped and evenly incorporated.

03 - Add olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms with small visible herb pieces.

04 - If sauce is too thick, add 1 tablespoon water and pulse briefly to reach desired texture.

05 - Sample the chimichurri and adjust salt, pepper, or acidity level as needed.

06 - Serve immediately over grilled meats, seafood, poultry, or vegetables. Refrigerate any leftovers in an airtight container for up to 3 days.

01 -

The garlic scapes give it a milder, sweeter garlic flavor that wont overpower your dinner
It comes together in literally ten minutes but tastes like something from a restaurant

02 -

The sauce will separate in the fridge—just give it a vigorous stir before using and it'll come back together beautifully
Don't make this more than three days ahead or the bright green color will start to dull, though it'll still taste great

03 -

Let the sauce sit at room temperature for 15 minutes before serving to let the flavors really marry
A mortar and pestle makes an incredible texture if you have the time and energy for hand-chopping