Garlic Scapes Chimichurri Sauce

One hand full of fresh garlic scapes (washed and chopped)

One hand full of parsley (washed and chopped)

1-2TBSP of fresh oregano (washed and chopped)

1 cup of good quality olive oil

½ tsp of red pepper flakes

½ tsp of cumin

3 limes - juice and zest
 

 Equipment: knife, cutting board, blender/food processor, measuring cups and spoons

Steps:

1. Heat olive oil in a pan until the oil surface begins to shimmer and ripple with heat.

2. Turn off heat and put chili flakes and cumin into the pan to bloom with the hot oil. Add the garlic scapes.

3. Let the scapes, spices, and oil cool together while you collect the other ingredients and food processor/blender.

4. In the bowl of the processor/blender, zest and juice the limes, add the parsley, oregano, scapes, and seasoned oil and process until the sauce is chunky.

5. Store in an airtight container for up to 6 days in the refrigerator.

6. Can be used on grilled meats, seafood, grilled cheeses, pasta, and vegetables. Add more salt and lime juice should flavors begin to fade.