Garlic Scape Chimichurri Sauce (Printable)
Vibrant garlic scape and fresh herb sauce with tangy vinegar. Ideal 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
# How To Make:
01 - Place garlic scapes, parsley, cilantro (or oregano), shallot, and chili or red pepper flakes in a food processor or blender.
02 - Pulse until all ingredients are finely chopped and well combined.
03 - Pour in olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms.
04 - Add water 1 tablespoon at a time if the sauce is too thick, pulsing briefly to incorporate.
05 - Taste the chimichurri and adjust salt, pepper, or acidity as needed.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Refrigerate in an airtight container for up to 3 days.
# Expert Hints:
01 -
- It transforms any grilled food into something restaurant-worthy with zero cooking time
- The sauce keeps for days and actually tastes better after the flavors meld overnight
02 -
- Don't overprocess the sauce. You want some texture to remain, not a completely smooth puree.
- The sauce will look separated after sitting. Just stir it vigorously before serving and it comes back together perfectly.
03 -
- Make the sauce a few hours ahead of serving. The flavors need time to marry and mellow.
- Use a microplane to zest a little lemon directly into the sauce for extra brightness without adding more liquid.