Garlic Scape Chimichurri Sauce (Printable Version)

Vibrant herbaceous sauce with garlic scapes and fresh herbs. Perfect condiment for grilled meats, seafood, and vegetables.

# What You 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

# Method:

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 - Add 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 water and pulse briefly to reach desired consistency.
05 - Taste the chimichurri and adjust salt, pepper, or acidity as needed.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Refrigerate any leftovers in an airtight container for up to 3 days.

# Expert Tricks:

01 -
  • It transforms plain grilled anything into restaurant quality food with almost zero effort
  • The sauce keeps for days and actually gets better as flavors meld together
  • You can adjust everything from heat level to thickness based on what you are serving
02 -
  • Do not overprocess the sauce or it will turn into a smooth pesto like paste instead of maintaining that perfect rustic texture
  • The bright green color will darken slightly over time which is completely natural and does not affect flavor at all
  • This sauce actually improves after a few hours in the fridge so consider making it earlier in the day
03 -
  • Invest in really good olive oil because you can taste the difference in every bite
  • Toast your red pepper flakes in a dry pan for 30 seconds before adding to wake up their essential oils

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