Chimichurri with Garlic Scape
Chimichurri is a green sauce that originated in Argentina. It’s such a wonderful summertime condiment, as you can easily whip up a batch using whatever combination of fresh herbs you have growing in your garden. Depending on the season, you can substitute and adjust the recipe—as we have done in our Garlic Scape Chimichurri recipe. Add a touch of acidity, citrus, oil and some spice, and you have a versatile, fresh sauce just begging to be served with charred meats and fish—or, as we do on the Taco Bus, on a fresh corn tortilla with whatever local meat or veg we’ve smoked or chargrilled!
- 125 ml Olive oil
- 60 ml Red wine vinegar
- 60 ml Fresh lime juice or lemon juice
- 6 Garlic scaped chopped, or garden-fresh garlic when scapes aren't available
- 1 Shallot peeled and roughly chopped
- 2.5 ml Kosher salt
- 2.5 ml Freshley ground black pepper
- 2.5 ml Dried Crushed red pepper flakes or 1 whoel seeded fresh chilli pepper
- 1 bunch Fresh parley rough stems removed, washed and dried
- 1 bunch Fresh cilantro rough stems removed, washed and dried
- 250 ml Fresh oregano
- 125 ml Fresh mint stems removed, rinsed
- 125 ml Fresh epazote stems removed, rinsed (Optional)
- In a food processor, combine all ingredients.
- Pulse until roughly blended, but still with some texture.
- Season to taste—add more vinegar or salt.
- Serve with chargrilled skirt steak or whole grilled fish.