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Garlic Scape ChimiChurri and Compound Butter

Every year in the spring I look forward to garlic scape time! (Almost as much as the garlic itself!) Garlic scapes are the long green shoots that come from the bulb. They are more mild than the cloves themselves and the texture is a bit like asparagus.

Garlic scapes starting to curl

Removing the scapes (which would eventually bloom) is recommended to allow the plant to concentrate on bulb growth. Scapes have various culinary uses, such as adding flavor to soups or pesto, or substituting green onions in your preferred dish.

Being a family of steak lovers, I decided to prepare chimichurri and compound butter using the produce from my harvest this year!

Harvested garlic scapes


2-6 garlic scapes (decide how garlicky a flavour you like!)

1 cup Cilantro

1.5 cup parsley

1 tbs red pepper flakes

1tsp lemon or lime juice

1/3 cup olive oil

2 tbs white wine vinegar

1/2 tsp salt

Cracked black pepper to taste

Dice all greens and toss into a food processor with remaining ingredients and pulse.

Store in an airtight container for us to 48 hours until ready to use.

You could also but into large ice cube trays and freeze this for future use.

This can be eaten atop of steak the way we like but its also great in pasta salad, with chicken, brushed onto kebabs, tossed with roasted potatoes etc.

garlic scape chimichurri and compound butter

Compound Butter

1 block of softened salted butter

zest of 1 lemon

1/2 c garlic scapes, diced fine or minced in food processor

2 tbs fresh parsley diced fine or minced in food processor

1 tbs red pepper flakes

1 tsp black pepper

Combine all ingredients and into a bowl and mix thoroughly. Lay out a piece of parchment paper and scoop butter mixture on this in a long thin mound. Roll paper to form a tight log of butter and twist each end. Chill in the refrigerator until solid or freeze for future use. Use as you wish.


BareFoot Southwestern

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