Pin It This bold Argentinian-inspired sauce transforms grilled dishes with its vibrant blend of garlic scapes, fresh parsley, and cilantro. The chimichurri comes together in just 10 minutes using a food processor, creating a textured, herbaceous condiment that perfectly complements steak, chicken, fish, or roasted vegetables. The combination of red wine vinegar and fresh lemon juice adds bright acidity, while extra-virgin olive oil provides richness. Refrigerate for up to 3 days to let flavors meld, though it's delicious served immediately.
The farmer at the market handed me a bundle of these curly green stems and said trust me. I had no idea garlic scapes would become the secret weapon in my grilling arsenal that summer.
My neighbor David came over for burgers that first weekend I made this. He literally dipped his fries in it, then his burger bun, then asked if I had a jar he could take home. Now he texts me every June asking when Ill make the next batch.
Ingredients
- Garlic scapes: These curly flowering stems from garlic plants taste like a milder, sweeter garlic. Chop them into pieces that fit easily in your food processor.
- Fresh parsley: Flat-leaf parsley gives the brightest flavor. Pack the cup down to get enough herbs for that vibrant green color.
- Fresh cilantro or oregano: Cilantro adds brightness while oregano brings an earthier note. Choose based on what you have or what youre serving.
- Shallot: Milder than onion and adds a subtle sweetness that balances the sharp garlic flavor.
- Red chili or pepper flakes: This is your heat element. Start with less if youre sensitive to spice.
- Extra-virgin olive oil: Use your best olive oil here since it carries the other flavors.
- Red wine vinegar: Adds the essential tang that cuts through rich meats.
- Lemon juice: Fresh squeezed makes a noticeable difference in brightness.
- Sea salt and black pepper: Season generously to bring all the flavors together.
Instructions
- Prep your herbs and aromatics:
- Rinse everything and pat it dry. Wet herbs make for a watery sauce. Rough chop the garlic scapes, parsley, cilantro or oregano, shallot, and chili so they process evenly.
- Make the herb base:
- Pulse the chopped herbs, scapes, shallot, and chili in your food processor until finely chopped. Scrape down the sides to ensure everything gets incorporated.
- Add the liquids and seasonings:
- Pour in the olive oil, red wine vinegar, and lemon juice. Add the salt and pepper. Pulse until you have a thick, textured sauce. It should not be completely smooth.
- Check the consistency:
- The sauce should be spoonable but not runny. If its too thick, add water one tablespoon at a time until it reaches the right texture.
- Taste and adjust:
- Dip a piece of bread or grilled vegetable in to test. Add more salt, pepper, or acid until the flavors pop exactly how you like them.
Pin It Last summer I made a triple batch for my cousins graduation party. By the end of the night, people were eating it straight off spoons. Now its the one thing everyone requests before they even ask what Im grilling.
Make It Your Own
Sometimes I swap in mint or basil for part of the parsley. It completely changes the personality of the sauce. Soft herbs like basil work better when youre serving it immediately rather than storing it.
Storage Secrets
Keep the sauce in a clean jar with a tight lid. Press a piece of plastic wrap directly onto the surface before sealing if youre planning to store it for more than a day. This keeps the herbs from oxidizing and turning brown.
Serving Ideas
This sauce works on practically anything that hits the grill heat. I love it on flank steak, but its equally good on grilled corn, zucchini, or even thick slices of halloumi cheese.
- Spoon it over grilled fish during the last minute of cooking for instant flavor
- Mix a spoonful into mayonnaise for an incredible sandwich spread
- Toss roasted potatoes in it while theyre still hot for the best potato salad youve ever had
Pin It Once you have a jar of this in your refrigerator, youll find yourself putting it on everything. Thats not a warning. Its a promise.
Recipe FAQs
- → What are garlic scapes?
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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 bulbs, making them perfect for raw sauces like chimichurri.
- → How long does this chimichurri keep?
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The sauce stays fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and improve after a few hours, but the herbs will lose some vibrancy over time.
- → Can I freeze this sauce?
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Yes, you can freeze chimichurri for up to 3 months. Portion it into ice cube trays or small containers, then thaw in the refrigerator before using. The texture may become slightly softer after freezing.
- → What dishes pair best with garlic scape chimichurri?
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This versatile sauce shines on grilled flank steak, ribeye, or chicken thighs. It's also excellent on seared salmon, grilled shrimp, roasted potatoes, or even as a marinade for tofu and vegetables.
- → Can I make this without a food processor?
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Yes, you can finely chop all ingredients by hand and whisk together with the oil and vinegar. The texture will be chunkier rather than smooth, but the flavor remains equally delicious.
- → What can I substitute for garlic scapes?
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If garlic scapes aren't available, use 3-4 cloves of fresh garlic. You can also substitute green garlic, garlic chives, or a combination of shallots and regular garlic for similar aromatic flavor.
