Garlic scapes! They’re pretty, they’re delicious, they’re here for a limited time only! If you see these mild-tasting stalks at the farmers’ market this weekend, pounce. These past few years the garlic scape window has coincided with a visit to my in-laws’ in Vermont. If you have favorite recipes, please share! Last year I tried garlic scape pesto.
Really, REALLY delish, especially over a simple caprese salad or tossed with pasta. Last week I experimented with a Garlic Scape Chimichurri. Chimichurri is a green sauce from Argentina to accompany grilled meats, and we spooned ours over Mr. Foodinista’s expertly grilled New York strip steaks.
To make, I threw a couple scapes in a Cuisinart with some parsley, cilantro and mint from my mother-in-law’s garden, and then added olive oil, red wine vinegar, lemon juice, some chopped shallots, salt and pepper and few red pepper flakes. Total prep time: 5 minutes. And leftovers were great on steak sammies the next day…
THE FOODINISTA’S GARLIC SCAPE CHIMICHURRI
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 garlic scapes, chopped
1 shallot, peeled, halved
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
2 cups (packed) stemmed fresh parsley
1 cup (packed) stemmed fresh cilantro
2/3 cup (packed) stemmed fresh mint
Place ingredients in blender or food processor and purée until well-blended. Spoon over grilled steaks.