Garlic Scape Chimichurri Sauce (Printable)

Vibrant herbaceous sauce with garlic scapes, fresh parsley, cilantro, and tangy vinegar for perfect grilled dishes.

# What goes in:

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 for even texture.

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 consistency. Pulse to incorporate.

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

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

01 -

The sauce transforms ordinary grilled meats into something that tastes like it came from a serious restaurant
It comes together in under ten minutes but keeps for days, meaning you can make it once and elevate everything all week

02 -

This sauce tastes best after it sits for at least thirty minutes, giving all those flavors time to become friends with each other
The garlic scapes can vary in intensity, so start with the recommended amount and add more if you want that extra garlic punch

03 -

Double the recipe right from the start because this disappears faster than you expect
Reserve a small amount of fresh herbs to fold in after processing for pops of bright green color