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Garlic scape chimichurri served on grilled beef - Diversivore.com
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Garlic Scape Chimichurri

Garlic scapes give you garlic and green all in one package, so where better to use them than in a tangy, garlicky Argentine-style chimichurri sauce? It's perfect with meats, eggs, and plenty of other dishes too.
Course Main Course, Sauce/Marinade
Cuisine Argentinean, South American
Keyword garlic scapes, marinade, red wine vinegar, sauce
Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 200kcal

Ingredients

  • 1/2 lb garlic scapes finely chopped (see note)
  • 1/4 cup fresh oregano finely chopped
  • 1/4 cup flat leaf parsley finely chopped
  • 1 medium shallot finely chopped
  • 3/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tsp salt or to taste
  • 1 small red chili pepper minced (optional)

Instructions

  • Combine all of the ingredients in a large bowl or container and mix thoroughly. Set aside for an hour to let the flavours mingle. Ta-da.

Notes

Chimichurri benefits from a somewhat chunky texture, so I recommend hand-chopping the ingredients, rather than using a blender or food processor (those will give you a texture more like pesto).  That being said, I do like to use a food processor on the garlic scapes alone, as it saves time and still stays fairly chunky.
Note that the volume measurements for the herbs are for packed 1/4 cups. This corresponds to about 15 grams, or 0.5 ounces.

Nutrition

Calories: 200kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 241mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 18.3mg | Calcium: 83mg | Iron: 1.4mg