Save to Pinterest This zesty chimichurri sauce transforms grilled dishes with its fresh, herbaceous kick. Garlic scapes take center stage, delivering mild onion-garlic flavor that pairs beautifully with parsley, cilantro, and bright red wine vinegar. The sauce comes together quickly in a food processor, creating a textured condiment that's perfect for brushing on steak during grilling or drizzling over roasted vegetables.
Adjust the heat level by adding more or less chili, and customize consistency with a splash of water. This versatile sauce keeps for three days in the refrigerator, making it ideal for meal prep or weekend barbecues.
I discovered garlic scapes at a farmers market when I mistook them for green onions and bought way too many. The farmer laughed and told me to make chimichurri, and now I look forward to their brief season every spring like it's a personal holiday.
Last summer I made a batch for a backyard barbecue and my brother-in-law who claims to hate green stuff ended up eating half the bowl with a spoon. Now he texts me every June asking if the scapes are ready yet.
Ingredients
- Garlic scapes: These curly flower stalks from garlic plants have a milder, sweeter garlic flavor than cloves and they add this incredible fresh crunch to the sauce
- Fresh parsley and cilantro: The backbone of any good chimichurri, use mostly parsley with some cilantro for brightness
- Shallot: More delicate than onion and blends seamlessly into the sauce without leaving harsh bites
- Red wine vinegar: Gives that classic tangy punch that cuts through rich grilled meats perfectly
- Extra-virgin olive oil: Use the good stuff here since the flavor really comes through
- Fresh lemon juice: Adds an extra layer of brightness and helps preserve the vibrant green color
- Red chili or pepper flakes: Optional but recommended for that subtle warmth that makes chimichurri so addictive
Instructions
- Prep the aromatics:
- Roughly chop the garlic scapes, parsley, cilantro or oregano, and shallot so they fit easily in your food processor and blend more evenly
- Blend the base:
- Pulse everything together until finely chopped but not completely smooth, you want some texture remaining for that authentic rustic feel
- Add the liquids:
- Pour in the olive oil, vinegar, lemon juice, salt and pepper, then pulse again until you have a thick, spoonable sauce
- Adjust the consistency:
- If the sauce seems too thick, add water one tablespoon at a time until it reaches your desired texture
- Taste and tweak:
- Give it a try and add more salt, pepper, or acid if needed, remembering that flavors will meld and mellow slightly as it sits
Save to Pinterest My daughter now requests this sauce on her birthday steak every year. She says it's not a proper celebration without the green magic.
Make It Your Own
Feel free to play with the herb ratio based on what you have growing or find at the market. Sometimes I use all parsley when cilantro feels overpowering, and oregano gives it a more traditional Argentine flavor profile that's fantastic with beef.
Serving Ideas Beyond Grilling
This sauce is incredibly versatile and works beautifully as a spread for sandwiches, stirred into grain bowls, or even drizzled over roasted vegetables. I've been known to spoon it over scrambled eggs and toast for breakfast when I'm feeling indulgent.
Storage And Making Ahead
The sauce keeps well in the refrigerator for up to three days, though the bright green color will deepen to an olive tone. This is completely normal and doesn't affect the flavor at all.
- Store in a glass jar with a tight lid to prevent oxidation
- Bring to room temperature and stir well before serving
- Make a double batch during scape season and freeze portions for later
Save to Pinterest Once you make your own chimichurri, the jarred stuff will never taste quite right again. This recipe has ruined me forever.
Recipe Questions & Answers
- → What do garlic scapes taste like?
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Garlic scapes offer a milder, sweeter flavor than mature garlic cloves. They taste like a cross between garlic and onion, with a fresh, grassy note that adds complexity without overpowering dishes.
- → Can I make chimichurri without a food processor?
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Yes, you can finely chop all ingredients by hand for a more rustic texture. Use a sharp knife and cutting board to mince the garlic scapes, herbs, and shallot, then whisk in the liquids and seasonings.
- → How long does chimichurri last in the refrigerator?
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Store chimichurri in an airtight container in the refrigerator for up to 3 days. The fresh herbs may oxidize slightly, but the flavor remains robust. Bring to room temperature before serving.
- → What can I substitute for garlic scapes?
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If garlic scapes aren't available, use 2-3 garlic cloves for stronger flavor or 4-5 green onions (white and light green parts) for a milder, sweeter alternative.
- → Is chimichurri served hot or cold?
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Chimichurri is traditionally served at room temperature. It's excellent drizzled over hot grilled meats straight from the barbecue, allowing the heat to release the aromatic oils.
- → Can I freeze chimichurri sauce?
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Yes, freeze chimichurri in ice cube trays or small containers for up to 3 months. Thaw in the refrigerator overnight. The texture may change slightly, but flavor remains intact.
