Garlic Scape Chimichurri Sauce (Printable Version)

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

# What You Need:

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)

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)

10 - 1/2 teaspoon sea salt

11 - 1/4 teaspoon freshly ground black pepper

01 - Combine garlic scapes, parsley, cilantro (or oregano), shallot, and chili or red pepper flakes in a food processor or blender.

02 - Pulse until finely chopped, scraping down sides as needed.

03 - Add olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms.

04 - If needed, add 1 tablespoon water to reach desired thickness.

05 - Taste and adjust salt, pepper, or acidity as desired.

06 - Serve immediately over grilled meats or vegetables, or refrigerate in an airtight container for up to 3 days.

01 -

The way garlic scapes bring a milder, sweeter garlic flavor that lets the fresh herbs really sing
How this sauce instantly upgrades anything from a quick weeknight steak to grilled vegetables

02 -

This sauce tastes best after sitting for at least 30 minutes, giving all the flavors time to get friendly with each other
Never use a blender if you want that authentic chunky texture. Food processors or even hand chopping keep the character intact

03 -

Double the recipe and freeze half in ice cube trays for instant chimichurri later
Reserve some chopped fresh herbs to fold in after processing for extra texture and color