Chimichurri Sauce with Garlic Scapes


This is an adaptation of a the traditional Argentine sauce–make a big batch and freeze it as you would basil pesto!

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic scapes, cut into 1 inch pieces (or 2 garlic cloves, peeled)
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Puree all ingredients in a food processor.  Store up to 1 week in the refrigerator or freeze.

Bookmark the permalink.