Monday, 6 July 2009

Chimichurri (With Garlic Scapes, Natch)

No sign of the garlic scapes running out yet! I bought a bag at the St. Jacobs market a week or so ago for $5 which I thought was expensive, but it turns out there must have been close to 50 scapes packed in there. A bargain, actually. And now mine are ready to be harvested.

Chimichurri is generally regarded as an Argentinian sauce, although versions are found throughout South America and into Central America. At its most basic, it consists of parsley, garlic, vinegar and oil, although it seems no two cooks make it the same way and practically none of them would make such a stripped-down chimichurri except under direst necessity. Thus you should certainly feel free to adjust quantities up and down, and to add or omit ingredients. Cilantro, fresh oregano or basil are often used in addition to the parsley. Tomatoes and fresh chiles have been known to show up in it. When garlic scapes are out of season, use garlic cloves instead.

1 cup sauce or marinade, about
15 minutes prep time

Chimichurri made with garlic scapes on lamb chops and zucchini
1 cup parsley
3 to 5 garlic scapes
a small handful shallot greens, chives, or a green onion
1 tablespoon rubbed oregano
1 teaspoon dried hot chile flakes, more or less
1/2 teaspoon sea salt
black pepper to taste

3 to 4 tablespoons fresh lemon juice
3 tablespoons sherry, wine or cider vinegar
1/3 cup sunflower seed oil

Wash and drain the herbs. Put them into the food processor with the seasonings, and process them until they are very finely chopped, verging on puréed. You will need to stop and scrape down the sides several times, no doubt.

Add the liquid ingredients, and blend again, until emulsified.

Use to marinate meat, poultry, fish, tofu or vegetables which are to be grilled, reserving a good quantity of it to be passed as a sauce. Or pass it as a sauce without marinating anything first. Boiled potatoes or steamed rice will soak it up nicely, or use it as a dip or topping for bread. I'm thinking that the left-overs from the lamb chops and zucchini will end up on a bean salad as a dressing.





Last year at this time I made Buttered Minted Peas with Rice.

3 comments:

Joanne said...

Yay for more scapes! Chimichurri always reminds me of being pesto-esque so I can imagine how good it was with the scapes.

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Heather said...

Thanks for the recipe! I had it on homemade meatballs tonight and it was awesome! Nice to have another way to use scapes that isn't pesto.