Pin This This vibrant chimichurri transforms ordinary grilled dishes into something extraordinary. Fresh garlic scapes bring a milder, sweeter garlic flavor that pairs beautifully with parsley, cilantro, and tangy red wine vinegar. The sauce comes together in just 10 minutes using a food processor, creating a textured, herb-packed condiment perfect for brushing onto grilled meats, drizzling over roasted vegetables, or serving alongside your favorite proteins.
I stumbled upon garlic scapes at the farmers market last summer, those curly green shoots that farmers practically give away because nobody knows what to do with them. The vendor told me to make chimichurri, and I've been hooked on this bright, grassy version ever since. My herb garden now includes extra parsley just so I can whip up a batch whenever the craving strikes.
Last July I served this at a backyard barbecue where my friend who claims to hate everything green went back for thirds. She said it made grilled chicken taste like it came from a fancy steakhouse, and I have not stopped making it since. Now whenever I fire up the grill, someone inevitably asks if I brought the green sauce.
Ingredients
- Garlic scapes: These curly green stalks are the flower shoots of garlic plants and have a milder, sweeter flavor than garlic bulbs. Look for them at farmers markets in early summer.
- Fresh parsley: Flat leaf Italian parsley gives the best flavor and texture. Curly parsley can work in a pinch but the sauce will be less smooth.
- Fresh cilantro or oregano: Cilantro adds bright citrusy notes while oregano gives a more earthy traditional flavor. I usually go with half and half.
- Shallot: Provides subtle sweetness and depth that balances the sharp garlic scapes.
- Red wine vinegar: Gives the sauce its characteristic tang. Apple cider vinegar works nicely too if you prefer something fruitier.
- Extra virgin olive oil: Use good quality oil here since the flavor really shines through.
- Red chili or red pepper flakes: Adds just enough heat to make things interesting without overwhelming the fresh herbs.
Instructions
- Prep your herbs:
- Rinse everything well and shake dry. Pat the herbs dry with paper towels because water will make the sauce separate and turn brown faster.
- Chop and process:
- Rough chop the garlic scapes, parsley, cilantro or oregano, shallot, and chili if using. Toss them all into your food processor.
- Pulse to chop:
- Pulse 4 to 5 times until everything is finely chopped but not completely smooth. You want some texture left in there.
- Add the liquids:
- Pour in the olive oil, red wine vinegar, and lemon juice. Add the salt and pepper. Pulse 3 to 4 more times until combined.
- Check consistency:
- The sauce should be thick but pourable. If it seems too thick, add a tablespoon of water and pulse again.
- Taste and adjust:
- Scoop out a small bit on a spoon and give it a try. Add more salt, pepper, or acid until it sings the way you want it to.
Pin This My neighbor now texts me whenever she sees garlic scapes at the market, knowing I will want to make a fresh batch. It has become our little signal that grilling season has officially arrived.
Make It Your Own
Sometimes I swap in fresh mint for half the herbs when I am serving lamb. The mint adds this lovely coolness that balances the char from grilled meat perfectly. Do not be afraid to play with the herb ratios based on what you have growing or what looks freshest at the store.
Serving Ideas
Beyond grilled meats, this sauce works magic on roasted potatoes, stirred into grain bowls, or even as a sandwich spread. I have been known to eat it straight off a spoon when nobody is watching. The bright acidic punch cuts through rich foods and wakes up anything that tastes a bit bland.
Storage & Make Ahead
The flavors actually develop and meld after a few hours in the refrigerator, so feel free to make this in the morning for dinner that evening. Just give it a good stir before serving since the oil will separate slightly. Pack it in a small mason jar and it will keep for three to four days.
- Leave a little headspace in the container so you can shake it up easily
- If the sauce turns brownish on top, just stir it and it will still taste delicious
- Never freeze chimichurri since the fresh herbs will turn mushy and sad
Pin This Once you start keeping a jar of this in your refrigerator, you will find yourself putting it on everything. It is that kind of sauce.
Recipe FAQs
- → What are garlic scapes?
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Garlic scapes are the curly green shoots that emerge from hardneck garlic plants in early summer. They have a milder, sweeter flavor than garlic bulbs and can be used similarly to chives or green onions in cooking.
- → How long does this chimichurri last?
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Store in an airtight container in the refrigerator for up to 3 days. The fresh herbs will gradually lose their vibrancy, so it's best enjoyed within the first day or two for optimal flavor and color.
- → Can I make this without a food processor?
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Yes, you can finely chop all ingredients by hand and whisk together with the oil and vinegar. The texture will be chunkier rather than smooth, but the flavor will be equally delicious.
- → What can I substitute for garlic scapes?
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If garlic scapes aren't available, substitute with 3-4 cloves of fresh garlic plus 2 green onions (white and light green parts). The flavor will be more pungent, so adjust to taste.
- → Is this sauce spicy?
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The sauce has mild heat from optional red chili or red pepper flakes. Omit the chili entirely for a no-heat version, or increase the amount if you prefer more spice.
