Garlic Scape Chimichurri Sauce

Standing at the farmers market last June, a bundled bunch of garlic scapes caught my eye—those curly green stalks that look like something from Dr. Seuss. The farmer mentioned making chimichurri with them instead of garlic bulbs, and I bought three bunches on the spot. That afternoon became an experiment in bright, grassy flavors that completely changed how I think about this classic sauce.

I brought a jar to a friends July backyard cookout, skeptical about whether chimichurri without traditional garlic would fly. Within five minutes, people were hovering around the dipping bowl, asking what made it taste so different and wonderful. Now it is the only condiment that appears on my grilling table all summer long.

Ingredients

• 3/4 cup garlic scapes, chopped: These curly flower stalks from hardneck garlic varieties taste like a cross between garlic and fresh chives, offering a sweeter more delicate flavor than garlic bulbs
• 1 cup fresh parsley, packed: Flat leaf Italian parsley brings the classic herbaceous foundation that makes chimichurri instantly recognizable
• 1/2 cup fresh cilantro or oregano, packed: Choose cilantro for a brighter citrusy kick or oregano for a more traditional earthy depth depending on your mood
• 1 small shallot, peeled and chopped: Shallots provide a subtle sweetness that bridges the gap between sharp herbs and tangy vinegar
• 1 small red chili or 1/2 teaspoon red pepper flakes: This optional heat element makes every other flavor pop without overwhelming your palate
• 1/3 cup extra-virgin olive oil: A good quality oil becomes the velvet that carries all those vibrant green flavors across your tongue
• 3 tablespoons red wine vinegar: The acid cuts through the rich oils in grilled meats while tying the herb flavors together
• Juice of 1/2 lemon: Fresh lemon juice adds brightness and helps preserve the brilliant green color
• 1 tablespoon water, as needed: Sometimes the sauce needs a little thinning to reach that perfect drizzling consistency
• 1/2 teaspoon sea salt: Salt is essential to wake up all the herbs and make their flavors sing
• 1/4 teaspoon freshly ground black pepper: A gentle warmth that lingers pleasantly without competing with the chili

Instructions

Prep your herbs:

Rinse everything well and pat it dry, then roughly chop the scapes, herbs, shallot, and chili into pieces that will fit easily in your food processor

Make the base:

Pulse the scapes, parsley, cilantro or oregano, shallot, and chili together until they are finely chopped but not completely smooth

Add the liquids:

Pour in the olive oil, red wine vinegar, lemon juice, salt, and pepper, then pulse again until the sauce comes together with a slightly chunky texture

Adjust the consistency:

If the sauce seems too thick, add that tablespoon of water and pulse briefly until it reaches your desired thickness

Taste and tweak:

Dip in a spoon and check whether it needs more salt, pepper, or acid to balance everything perfectly

Serve or store:

Use it immediately on anything hot off the grill, or keep it in a sealed jar in the refrigerator for up to three days

Save

My sister texted me at midnight once, having just remembered she forgot to buy a gift for a dinner party the next morning. We whipped up a double batch of this chimichurri, put it in a pretty jar with a ribbon, and she reported back that the host was more excited about the sauce than anything else on the table.

Making It Your Own

One day I ran out of parsley and used only cilantro, creating a version that skewed delightfully toward Mexican flavors. Try swapping in different herbs based on what looks freshest at the market, or add a tablespoon of chopped capers for a salty briny punch that echoes traditional Argentine variations.

Perfect Pairings

This sauce was born for grilled flank steak, but do not stop there. I have spooned it over roasted vegetables, folded it into scrambled eggs, and even stirred a spoonful into mayonnaise for an instant sandwich spread that makes everything taste like summer.

Storage Secrets

After watching too many batches turn brown and sad, I learned that pressing plastic wrap directly onto the surface of the sauce prevents oxidation and keeps it vibrantly green. Also, adding an extra squeeze of lemon right before serving can revive flavors that have muted in the fridge.

• Pour a thin layer of olive oil on top before storing to create an extra barrier against air
• Bring the sauce to room temperature for 20 minutes before serving to let the flavors wake up
• Never freeze it, as the texture will separate and become unappealingly watery

Save

There is something magical about having a jar of this bright green sauce in the refrigerator, ready to transform even the simplest weeknight dinner into something that feels special and cared for.

Recipe FAQs

→ What are garlic scapes?

Garlic scapes are the curly, green flower stalks that hardneck garlic plants produce in early summer. They have a mild garlic flavor that's fresher and less pungent than garlic cloves, with a texture similar to asparagus or green beans.

→ How long does chimichurri last?

This chimichurri will stay fresh in an airtight container in the refrigerator for up to 3 days. The vibrant green color may darken slightly over time, but the flavor remains excellent.

→ Can I make this without a food processor?

Yes, you can finely chop all ingredients by hand and whisk together with the oil and vinegar. The texture will be chunkier rather than blended, but the flavor will be just as delicious.

→ What can I serve with chimichurri?

This sauce pairs beautifully with grilled steak, chicken thighs, fish fillets, shrimp, or portobello mushrooms. It's also excellent drizzled over roasted potatoes, grilled vegetables, or used as a marinade.

→ Can I substitute the garlic scapes?

If garlic scapes aren't in season, you can substitute with 4-5 garlic cloves for a more traditional chimichurri. The flavor will be stronger and more pungent, but equally delicious.