Garlic Scape Chimichurri (Printable Version)

Vibrant sauce with garlic scapes, fresh herbs, and tangy vinegar. Ideal for grilled meats and vegetables.

# 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 all ingredients are finely chopped and well combined.

03 - Pour in olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms.

04 - If sauce is too thick, add 1 tablespoon water and pulse to incorporate.

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

06 - Serve immediately over grilled meats or vegetables, or transfer to an airtight container and refrigerate for up to 3 days.

01 -

It transforms ordinary grilled food into something that tastes like it came from a serious restaurant
The sauce keeps for days in the fridge, meaning you can make it once and eat like royalty all week

02 -

Overprocessing in the food processor can turn everything into a bitter-tasting green mush. Pulse gently and stop as soon as it comes together.
This sauce tastes best after it sits for at least 30 minutes, giving the flavors time to marry and mellow.

03 -

Double or triple the batch during garlic scape season, which is brief but abundant, and freeze the extra for months of green sauce goodness
If serving for a party, make it a day ahead. The flavors develop remarkably overnight and it tastes even better