Garlic Scape Chimichurri Sauce (Print Version)
Vibrant herb sauce with garlic scapes, parsley, and tangy vinegar 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 the mixture until finely chopped, scraping down the sides as needed for even processing.
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 - Add 1 tablespoon water if the sauce appears too thick, pulsing briefly to incorporate.
05 - Sample the chimichurri and adjust salt, pepper, or acidity as desired.
06 - Serve immediately over grilled meats or vegetables, or transfer to an airtight container and refrigerate for up to 3 days.
# Expert Tips:
01 -
- The raw garlic scapes give you that classic garlic punch without the harsh bite
- It takes literally ten minutes and makes everything taste like a fancy steakhouse dinner
02 -
- Overblending into a smooth paste is the biggest mistake I see, you want to see tiny flecks of herbs in there
- This sauce needs at least 15 minutes to rest so the flavors can mingle before serving
03 -
- Let your grilled meat rest for at least five minutes before spooning the chimichurri on top
- Room temperature sauce spreads better over hot food than cold straight from the fridge