Parsley & Garlic Scapes = Chimichurri

So when I learned I’d be getting my first CSA box and was told to expect parsley, I honestly never thought I’d get that shrubby version that looks so pretty as a decoration on restaurant dishes. You know, the pungent stuff you brush aside?

For some reason, every time I see that a very vulgar joke comes to mind.

But I digress. My problem was what to do with my parsley bundle. I had chimichurri sauce on the brain and figured, what the heck. I’d only made it with cilantro and/or flat leaf parsley.

This time I used what I had…

Chimichurri Sauce

1 bunch parsley
2 garlic scapes
dash lemon juice
olive oil to desired consistency
salt & pepper to taste

I rough chopped the parsley and scapes then tossed them into a food processor. As I processed, I added olive oil, lemon juice and S&P. I was very pleased with the result. It’s a particularly strong chimichurri because of the type of parsley. But it’s perfect for slathering on a tenderloin or chicken (I hope) before throwing on the grill.

I also love to add a heaping teaspoon of chimichurri to sour cream then using it as a chip or veggie dip.