If you’re prowling the farmers’ markets in June and July, you’ll likely come across garlic scapes, the stalks of hardneck garlic. Farmers harvest them this time of year to conserve energy in the bulb below so that it can fatten up. The scapes are beautiful and aromatic (like garlic, only greener!), if a bit unwieldy. You can sauté or grill them, but they really shine in pestos and sauces. I make this “chimichurri” (the Argentine herb and garlic sauce) out of them. It has a lovely bright flavor and color, and it freezes really well.
Makes 1 1/4 cups
- 1 cup coarsely chopped garlic scapes
- 2/3 cup (packed) fresh flat-leaf parsley leaves
- 1/3 cup (packed) fresh mint leaves
- 2/3 cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 2 tablespoons orange juice
- 2 teaspoons black olive tapenade
- 1 teaspoon honey
- Kosher salt
- Freshly ground black pepper
1. Put the garlic scapes in the bowl of a food processor and process until finely chopped.
2. Add the parsley and mint and process again until chopped and well-combined.
3. Add the olive oil, vinegar, orange juice, tapenade, honey, 1/2 teaspoon salt, and several grinds of fresh pepper. Pulse and process until everything is well chopped and combined.
4. Cover well with plastic wrap and store in the fridge for several days or in the freezer for up to two months. Bring to room temperature before serving and add more olive oil if you want a slightly looser sauce.
