Garlic Scape Chimichurri Sauce (Printable View)
Bold, herbaceous sauce with garlic scapes and fresh herbs for grilled dishes.
# What You'll Need:
→ Fresh Herbs & Aromatics
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)
→ Liquids & Acids
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)
→ Seasonings
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
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 the sauce is too thick, add 1 tablespoon water and pulse to incorporate.
05 - Taste the chimichurri and adjust salt, pepper, or acidity as needed.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Refrigerate in an airtight container for up to 3 days.
# Expert Advice:
01 -
- Takes 10 minutes from start to finish and keeps in the fridge for days
- Transforms simple grilled chicken or veggies into something restaurant-worthy
- The garlic scapes give it a milder, sweeter kick than regular garlic
02 -
- Garlic scapes are only available in late spring and early summer, so grab them while you can or freeze them for later
- This sauce actually tastes better after sitting for an hour, letting the flavors meld together
- Don't over-blend or you'll lose the rustic texture that makes chimichurri so special
03 -
- Toast your spices or briefly sauté the scapes before blending for a deeper, more complex flavor
- Let the sauce sit at room temperature for 30 minutes before serving to let the garlic mellow