Description
A bright, herb-forward sauce that transforms grilled dishes into something memorable, made with garlic scapes, fresh herbs, and olive oil.
Ingredients
Scale
- 1 cup garlic scapes, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a food processor, combine garlic scapes, parsley, and oregano. Pulse until finely chopped.
- Add olive oil, red wine vinegar, salt, black pepper, and red pepper flakes (if using). Blend until well mixed.
- Transfer the chimichurri to a bowl and let it sit for at least 30 minutes to allow the flavors to meld.
- Serve with grilled meats or veggies.
Notes
Chimichurri tastes better after sitting for an hour or two to allow flavors to meld. Store in the fridge for 5–7 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 290mg
- Fat: 13.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1.2g
- Fiber: 0.6g
- Protein: 0.6g
- Cholesterol: 0mg