Garlic scapes have a fresh flavor that is perfect for chimichurri! Learn how to make garlic scape chimichurri.
Chimichurri is something that we didn’t start eating until fairly recently. Now that we’ve tried it I am hooked! I am always looking for creative ways to use our fresh herbs. We grow a variety on the property and use them all throughout the spring and summer while they are fresh.
Finding new ways to prepare and preserve large amounts of them for the Fall and Winter months is a win. This garlic scape chimichurri recipe uses 3 CUPS of fresh herbs that we often enjoy straight away in a dinner or lunch. I like doubling or tripling this recipe to put into the freezer for later or into the freeze dryer so that we are using every bit of the nutrition of freshly grown herbs.
I keep a large half wine barrel of herbs right outside of my kitchen door. Then in the kitchen garden a larger mount and variety are found just a bit farther away. Herbs I keep close to the kitchen door include, parsley, basil, thyme, and oregano. These are the herbs I tend to use most often.
Cilantro, rosemary, mint, sage, marjoram, etc. are all in the kitchen garden. They can re-seed and take over there! In fact, we haven’t planted cilantro in over 5 years! We allow it to go to seed every year, become coriander, and allow it to come up all on it’s own.
Chimichurri can actually be made with any number of herbs but this ratio of cilantro to parsley is really nice. The garlic scapes take this recipe to the next level! Since, Grey goes hunting every year, and we raise our own meat, we have a freezer full of meat. I am always looking for new and fresh ways to prepare it, which is what led me to trying chimichurri earlier this year. It is so good! I especially like it with marinated grilled venison, and Spanish rice.
Tools You’ll Need to Make Garlic Scape Chimichurri
- Food Processor
- Sharp Knife
- Cutting Board
Ingredients You’ll Need to Make Garlic Scape Chimichurri
- 2 garlic scapes, chopped
- 1 cup fresh cilantro
- 2 cups fresh parsley
- 1/2 tsp red chili flakes
- 1 tsp lemon juice
- 1/3 cup olive oil
- 3 Tbsp white wine vinegar
- 1/2 tsp salt
- cracked pepper, to taste
How to Make Garlic Scape Chimichurri
- Gather all ingredients.
- In a small measuring cup combine the olive oil and white wine vinegar.
- In a food processer, add garlic scapes, cilantro, parsley, red chili flakes, and lemon juice.
- Pulse herbs a few time while slowly drizzling olive oil and white wine vinegar through the chute.
- Season with salt and pepper
- Store in an airtight container for up to 24 hours until ready to use.
What should I serve with garlic scape chimichurri?
Chimichurri is best known for a meat marinade. It also is a fresh sauce that is served right onto the meat, but it can be used for SO MUCH MORE than just meat. Here are some ideas to get you started.
- Chimichurri with Chicken and Rice
- Use as a pasta salad dressing
- Brush onto kebabs after grilling
- Top or marinade grilled meat (steak, chicken, venison, lamb)
- Serve with a fried egg and toast
- Drizzle over vegetable pizza
- Toss with roasted potatoes
- Use as a spread on a hamburger
- Dab some chimichurri onto tacos!
- Make avocado toast with chimichurri
- Use as a salad dressing
- Treat it as a dip for a crusty sourdough baguette
Garlic Scape Chimichurri Tips
- Drizzle the olive oil slowly to prevent the chimichurri from separating when it is standing still.
- Use fresh herbs, if you can’t find any, grow your own
- Do NOT use bottled lemon juice. Use fresh or frozen.
- Use a food processor. It will make preparation so much easier!
Commonly asked questions
Can I use garlic cloves instead of garlic scapes?
Yes. Garlic scapes have a much milder flavor than the actual clove. Since this is a raw sauce and the garlic is going to be raw, stick to one clove.
How do you keep chimichurri from separating?
Adding the olive oil to the chute SLOWLY will blend the oil into the sauce and keep it from separating when it is still.
How do you cut bitterness in chimichurri?
It is a common misconception that chimichurri has any bitterness to it. Bitterness comes from parsley that is too old, mature, or has already bolted. Growing your own to ensure the freshest flavor is the best option to ensure a great flavor. Check out our guide on how to grow parsley.
Can you freeze chimichurri?
Yes! Chimichurri freezes beautifully! I like to freeze it into ice trays so that it is in manageable portions once it is removed from the freeze dryer.
Can you freeze dry chimichurri?
Yes! We recently purchased a home freeze dryer and have been testing it out on EVERYTHING! Chimichurri can be freeze dried. Simply add water when you are ready to use it as a marinade or sauce.
Can I make chimichurri without a food processor?
Yes! Chimichurri is traditionally made with a mortar and pestle! Although…. I definitely recommend getting a food processor for this recipe and a whole host of other recipes! It will take more time to chop up all of your herbs and garlic scapes. After chopping up all of your herbs simply mix all of the other ingredients into a large bowl. DO add the olive oil slowly as you mix to prevent separation. You most likely will have a coarser chimichurri sauce but that is also delicious!
How long does garlic scape chimichurri keep in the refrigerator?
Chimichurri can keep in the refrigerator for 1-2 weeks. Make sure to store it in an glass airtight container, like a mason jar.
Garlic Scape Chimichurri
Garlic scapes have a fresh flavor that is perfect for chimichurri! Learn how to make garlic scape chimichurri.
Ingredients
- 2 garlic scapes, chopped
- 1 cup fresh cilantro
- 2 cups fresh parsley
- 1/2 tsp red chili flakes
- 1 tsp lemon juice
- 1/3 cup olive oil
- 3 Tbsp white wine vinegar
- 1/2 tsp salt
- cracked pepper, to taste
Instructions
- Gather all ingredients.
- In a small measuring cup combine the olive oil and white wine vinegar.
- In a food processer, add garlic scapes, cilantro, parsley, red chili flakes, and lemon juice.
- Pulse herbs a few time while slowly drizzling olive oil and white wine vinegar through the chute.
- Season with salt and pepper
- Store in an airtight container for up to 24 hours until ready to use.
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