It's grilling season! We love this chimichurri sauce on our grilled steaks. It's super flavorful with the herbs and scapes from the garden. Make sure to have a side of bread to dip into the sauce too. It's quite addicting, haha! I hope you enjoy.
1/2 cup fresh parsley, chopped
1/4 cup fresh oregano, chopped
2 garlic scapes, chopped (or 2 garlic cloves if it's not scape season)
2 green onions, chopped
1 small red chili pepper, chopped (or jalapeno)
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1/2 cup oil (I used olive oil)
Salt and pepper to taste
Combine all the ingredients together in a medium sized bowl and blend with an immersion blender or add to a regular blender. Blend until finely chopped and blended.
The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 2 days.