Garlic Scape Chimichurri

If you have a food processor, this garlic scape chimichurri is a quick and easy way to give a simple grilled steak or chicken a wow factor!

In one of my CSA boxes from Sweet Georgia P’s Farm this summer, I received the most beautiful bunch of garlic scapes. Garlic scapes are the twisty green tops that grow above garlic and they taste just like – wait for it – garlic. Garlic scapes really can be used in just about anything calling for garlic. I was able to use my bunch of garlic scapes all week in long – in salad dressings, in salsa, in pesto and tossed with pasta… So many options!

Chimichurri is a kind of like pesto – except it is made with a ton of parsley instead of basil. It keeps well in the fridge for a couple of weeks or, if you really have too much, freeze it in ice cube trays and then store it so you can add a garden-fresh herb kick to another meal when your herb garden might not be so herbaceous!

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Garlic Scape Chimichurri

This garlic scape chimichurri is a perfect topping for steaks, chicken, or fish.

Course Sauce

Cuisine South American

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Author Erin Brighton

Ingredients

• 1 bunch parsley , no stems
• 2 garlic scapes , chopped
• 2 cloves of garlic
• 1/2 cup olive oil
• 3 tablespoons lemon juice (about 1/2 a lemon)
• 3 tablespoons red wine vinegar
• 2 tablespoons red onion , chopped
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Combine all the ingredients in a food processor. Pulse until combined.
2. Add salt as necessary. If it's too thick, add another drizzle of olive oil.
3. Serve over chicken, steak, steak tips, or fish.