Garlic Scape Chimichurri Sauce (Printable)
Vibrant herbaceous sauce with garlic scapes, fresh herbs, and tangy vinegar perfect for grilled dishes.
# 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
# Steps:
01 - Place garlic scapes, parsley, cilantro (or oregano), shallot, and chili or red pepper flakes in the bowl of a food processor or blender.
02 - Pulse the mixture until all ingredients are finely chopped and well combined, scraping down the sides as needed.
03 - Pour in the olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms, stopping to scrape down the bowl periodically.
04 - If the sauce is too thick, add water one tablespoon at a time, pulsing briefly between additions until desired consistency is reached.
05 - Taste the chimichurri and adjust seasoning with additional salt, pepper, or lemon juice as desired.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Expert Tips:
01 -
- It transforms ordinary grilled food into something restaurant-worthy with almost zero effort
- The sauce keeps for days in the fridge, meaning tomorrows lunch gets just as much love as tonights dinner
02 -
- Overprocessing is the enemy here, pulse instead of running the machine continuously to preserve that satisfying texture
- Garlic scapes vary in intensity, so always taste before serving and adjust the amount if yours are particularly potent
03 -
- Process the garlic scapes first before adding the tender herbs to prevent them from turning bitter from overprocessing
- Let the sauce sit at room temperature for 30 minutes before serving to allow the flavors to fully wake up