Garlic Scape Chimichurri Recipe

This simple sauce gets an extra garlic boost with the addition of scapes.
June 25, 2019, 1:00pm
Photo by Farideh Sadeghin

Makes 2 cups
Prep time: 15 minutes
Total time: 20 minutes


1 cup|150 grams garlic scapes, chopped

½ cup|9 grams flat-leaf parsley leaves

½ cup|125 ml red wine vinegar

1 teaspoon kosher salt

1 small garlic clove

1 serrano chile, chopped

1 small shallot, chopped

¾ cup|175 ml extra-virgin olive oil


Combine garlic scapes, parsley, vinegar, salt, garlic clove, chile, and shallot in a food processor. Pulse to combine, then slowly pour in the olive oil until emulsified. Season to taste. Chimichurri keeps up to 1 week in the refrigerator.