Garlic Scape Chimichurri Sauce (Print View)

Vibrant herbaceous sauce with garlic scapes, fresh herbs, and tangy vinegar for grilled dishes.

# What You 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 Make It:

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 - Add water 1 tablespoon at a time if sauce is too thick, pulsing briefly to incorporate.
05 - Taste and adjust salt, pepper, or acid balance as desired.
06 - Serve immediately over grilled meats or vegetables. Refrigerate leftovers in an airtight container for up to 3 days.

# Expert Tips:

01 -
  • It transforms grilled meats and vegetables into restaurant quality dishes with minimal effort
  • The sauce keeps for days in the fridge, meaning you can make it ahead for busy weeknights
  • Garlic scapes give you all that garlicky flavor without the harsh bite of raw cloves
02 -
  • Do not over process the sauce or it will turn into a smooth green paste rather than a textured condiment
  • Leftover chimichurri keeps beautifully in the fridge but the vibrant green color will deepen over time
03 -
  • Toast your red pepper flakes in a dry pan for 30 seconds before adding to the sauce for deeper flavor
  • Let the sauce sit at room temperature for 15 minutes before serving to wake up all the flavors

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