Garlic Scape Chimichurri Recipe

Garlic Scape Chimichurri Recipe

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 shallot, serrano, garlic, garlic scapes, parsley, salt, and red wine vinegar 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.

Source : Amanda Catrini Link

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