Recipe found on

Makes 10 servings


  • 1/2 lb garlic scapes, finely chopped (see note)
  • 1/4 cup fresh oregano, finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 1 medium shallot, finely chopped
  • 3/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tsp salt or to taste
  • 1 small red chili pepper, minced (optional)


Combine all of the ingredients in a large bowl or container and mix thoroughly. Set aside for an hour to let the flavours mingle. Ta-da.


Chimichurri benefits from a somewhat chunky texture, so the author recommends hand-chopping the ingredients, rather than using a blender or food processor (those will give you a texture more like pesto).