Garlic Scape Chimichurri Sauce
Prep time
Total time
No food processor? You can just chop everything by hand and then mix in the vinegar and oil.
Recipe type: Condiment, Sauce
Serves: about 1 cup
  • ½ teaspoon cumin seed
  • About 8 to 10 garlic scapes - use the bulb part, plus the 5 inches or so above and below it, as that is the most tender
  • ½ to 1 jalapeno- stem, seeds and membranes removed
  • ½ cup fresh parsley leaves
  • ½ cup fresh cilantro leaves
  • ⅓ cup fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 3 tablespoons high quality olive oil
  • ½ teaspoon salt
  • 10 grinds fresh black pepper
  1. Toast the cumin seeds in a dry skillet for about 1 minute - until they smell very fragrant. Set aside to cool for a couple minutes.
  2. Roughly chop the garlic scapes.
  3. Place the cumin seeds, garlic scapes, parsley, cilantro and oregano in the bowl of a food processor.
  4. Process, pausing to scrape down the sides if needed, until everything is chopped uniformly and fairly fine - you want the garlic scape pieces to be about the size of rice grains.
  5. Add the vinegar, oil, salt and pepper and pulse briefly to combine.
  6. Scrape the chimichurri sauce into a small bowl. Allow it to sit at room temperature for an hour at least before using, so that they flavors have a chance to blend together.
  7. Serve as an accompaniment to grilled meats, on tacos, burritos, burgers, scrambled eggs, etc. Store leftovers in the fridge for up to a week, but bring back to room temperature before serving.
Recipe by The Creekside Cook at