Garlic Scape Chimichurri Sauce (Printable)
A vibrant herbaceous sauce featuring garlic scapes, fresh parsley, cilantro, and tangy vinegar for adding bold flavor to your grilled favorites.
# 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
# How To Make It:
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 evenly incorporated.
03 - Pour in olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms with small visible herb pieces.
04 - Add 1 tablespoon water if the sauce appears too thick, pulsing briefly to incorporate. The final texture should be spoonable but not watery.
05 - Sample the chimichurri and adjust salt, pepper, or acid balance as desired. Add more vinegar or lemon juice for brightness.
06 - Spoon immediately over grilled meats, poultry, seafood, or vegetables. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
# Expert Tips:
01 -
- The scapes bring a fresh milder garlic taste that never overpowers your food
- It comes together in under ten minutes but tastes like you spent hours on it
02 -
- Overprocessing will make the sauce bitter and muddy looking, so pulse gently and stop before it becomes completely smooth
- This sauce tastes best when it has had at least 15 minutes to sit, allowing all the flavors to marry and mellow together
03 -
- If your scapes are particularly thick and tough, give them a quick blanch in boiling water for 30 seconds before processing
- Make a double batch during peak scape season and freeze the extra in ice cube trays for winter grilled dishes