Garlic Scape Chimichurri Sauce (Printable)

Herbaceous sauce featuring garlic scapes, fresh herbs, and 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

# How-To Steps:

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 - Add olive oil, red wine vinegar, lemon juice, salt, and pepper. Pulse until a thick, textured sauce forms with small visible herb pieces.
04 - If sauce is too thick, add 1 tablespoon water and pulse briefly to reach desired texture.
05 - Taste and adjust salt, pepper, or acidity with additional lemon juice or vinegar as desired.
06 - Serve immediately over grilled meats, poultry, seafood, or vegetables. Refrigerate in an airtight container for up to 3 days.

# Expert Advice:

01 -
  • This sauce transforms plain grilled anything into restaurant quality food with zero effort
  • The fresh scapes give you all that beloved garlic flavor without the harsh bite of raw cloves
  • Makes enough to keep handy all week, so weeknight dinners feel intentional and special
02 -
  • This sauce tastes best after sitting for at least 30 minutes, giving the flavors time to meld together
  • The chimichurri will darken slightly over time but remains delicious for three days in the refrigerator
  • Never heat the sauce, it changes the fresh character and can make the herbs taste bitter
03 -
  • Reserve a handful of chopped herbs to stir in after processing for visible texture and freshness
  • Let your grilled meat rest for a few minutes before spooning the sauce on top, so the herbs do not wilt from the heat

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