Garlic Scape Chimichurri Sauce (Printable)

Vibrant herb sauce with garlic scapes, fresh parsley, and tangy vinegar for grilled dishes.

# What You’ll 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

# Directions:

01 - Place garlic scapes, parsley, cilantro (or oregano), shallot, and chili or red pepper flakes into a food processor or blender.
02 - Pulse the mixture until all ingredients are finely chopped and well combined.
03 - Pour in the 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 of water and pulse briefly to incorporate. Add more water only if needed to reach desired pouring consistency.
05 - Taste the chimichurri and adjust salt, pepper, or acidity as desired. Add more lemon juice or vinegar if you prefer a tangier sauce.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Alternatively, transfer to an airtight container and refrigerate for up to 3 days.

# Expert Advice:

01 -
  • It transforms basic grilled food into something restaurant worthy with almost zero effort
  • The sauce keeps for days in the fridge, meaning impromptu dinners get an instant upgrade
  • Garlic scapes give you that garlic flavor without the harsh bite of raw cloves
02 -
  • Do not overprocess the sauce or it will turn into a smooth paste rather than a textured condiment
  • Let the sauce sit for 15 minutes before serving so the flavors can meld together
  • The sauce will thicken in the refrigerator, so thin it with a little water or olive oil before serving leftovers
03 -
  • Pulse the sauce in short bursts rather than running the machine continuously to maintain the perfect texture
  • Use the sauce as a marinade for meats before grilling, then reserve some fresh sauce for serving

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