This garlic scape chimichirri is beautifully piquant and perfectly tangy.
Chimichurri is one of my favourite sauces (second after pesto!). It is bright and flavourful, loaded with nutrients and adds a tangy kick to any meal.
I mentioned in my last recipe that I published that my aunt gifted me with a TON of garlic scapes! I had 2 full bags and had never worked with them before so I needed to think about how I was going to use this precious and seasonal ingredient!
I decided that since there is no shortage of recipes for garlic scape pesto on the internet, I needed to make something that was a little bit different and share it with the people! And that is how this garlic scape chimichurri recipe was born.
Chimichurri is an uncooked Argentinian sauce that is used both in cooking and as a condiment for grilled meats. The tang and acidity of the sauce cuts through the fattiness of meats and this creates balance AND an orgasm on your in your mouth. Good combo, right?
Reasons why you will love this garlic scape chimichurri:
- Chimichirri is a fun word to say.
- You can use it as a fancy garnish on BBQ’d hot dog!
- It is a super delicious sauce to pair with ribsteaks, striploins or grilled mushrooms.
- You can saute it with some shrimp and toss in some pasta for a super flavourful pasta!
- Garlic scapes are a great source of vitamin C which supports skin and can help prevent damage from UV rays.
- If you find this recipe to be too acidic, feel free to add a little bit of raw honey to balance out the acidity.
- I chose to keep this sauce a little bit chunky you can also completely puree it if that better suits your preference!
Garlic Scape Chimichurri
- July 19, 2020
- 1 hr
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- 155g garlic scapes (approximately 1 cup of thinly sliced scapes)
- 2 tbsp red onion, finely diced
- ¼ C fresh oregano, finely diced
- ¼ C parsley, finely diced
- ⅓ C olive oil
- ⅓ C red wine vinegar
- ½ tsp sea salt
- ½ tsp pepper
- Step 1
- Combine all ingredients into your blender or food processor. Pulse until all ingredients are together but still slightly chunky.
- Step 2
- Let the chimichurri rest for 35-60 minutes prior to using to allow to flavours to come together.
- Step 3
- Transfer chimichurri to an airtight container and store in the fridge up to 1 week.