Garlic Scape Chimichurri (Printable Version)

Bold, herbaceous sauce with garlic scapes and fresh herbs perfect for grilling season

# 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

# Directions:

01 - Place garlic scapes, parsley, cilantro (or oregano), shallot, and chili or red pepper flakes into a food processor or blender.
02 - Pulse the mixture 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 with small visible herb pieces.
04 - If the sauce is too thick, add 1 tablespoon water and pulse briefly to incorporate. Add more water only if necessary to reach desired texture.
05 - Taste the chimichurri and adjust salt, pepper, or acid levels as desired. Add more lemon juice or vinegar for brightness, or more salt to enhance flavors.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Alternatively, transfer to an airtight container and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • You'll never go back to jarred chimichurri once you taste how fresh and alive this version is
  • It transforms everything from basic grilled chicken to roasted vegetables into something restaurant-worthy
  • The sauce keeps for days and actually gets better as flavors meld together
02 -
  • Don't overprocess the sauce or it will turn an unappealing brownish-green color from heat and oxidation
  • The sauce needs at least 15 minutes to rest before serving so flavors can marry together properly
  • Room temperature sauce tastes more vibrant than cold from the refrigerator
03 -
  • If scapes aren't in season, use 4 cloves garlic but reduce the amount slightly to avoid overpowering the herbs
  • A mortar and pestle makes an even better textured sauce if you have the patience and don't mind the extra effort

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