Garlic Scape Chimichurri Sauce (Printable)
A vibrant herbaceous sauce featuring garlic scapes, fresh herbs, and tangy vinegar. Adds bold flavor to grilled meats, seafood, or vegetables.
# 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 Prepare:
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 all ingredients are finely chopped and well combined.
03 - Pour in the 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 of water and pulse briefly to incorporate.
05 - Taste the chimichurri and adjust salt, pepper, or acidity levels as desired.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Refrigerate any leftovers in an airtight container for up to 3 days.
# Expert Advice:
01 -
- The sauce keeps beautifully in your fridge and actually tastes better after the flavors mingle for a day
- Once you learn this, you will find yourself putting it on everything from eggs to sandwiches
02 -
- Do not overblend or the sauce will become bitter and lose its beautiful fresh character
- This sauce is best made at least an hour before serving so the flavors can develop and mingle
03 -
- Reserve a small handful of chopped herbs to fold in after blending for pops of fresh green color
- Let the sauce come to room temperature before serving to open up the flavors