Garlic Scape Chimichurri Sauce (Printable Version)

Vibrant herb sauce with garlic scapes, fresh herbs, and tangy vinegar. Adds bold flavor to grilled meats and vegetables.

# What You'll 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 - Place garlic scapes, parsley, cilantro or oregano, shallot, and chili or red pepper flakes into 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 - If sauce is too thick, add 1 tablespoon water and pulse to achieve desired consistency.

05 - Taste the chimichurri and adjust salt, pepper, or acid levels as needed.

06 - Serve immediately over grilled meats or vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

01 -

Ready in ten minutes and keeps for days in the fridge, so you can make it ahead and spoon it over everything all week long
The bright, tangy flavor transforms even the simplest grilled food into something that feels like restaurant quality without any fancy techniques

02 -

Chimichurri is best served at room temperature, so pull it out of the fridge about 20 minutes before you plan to use it
The sauce will darken slightly over time but the flavor actually improves after a few hours in the fridge

03 -

Don't overblend the sauce or it can turn bitter and lose that appealing chunky texture
Chop everything by size before adding to the food processor for more even blending