Chimichurri using CSA garlic scapes and parsley

Adapted from Cafe Delites. Great on roasted meats, roasted corn, roasted mushrooms. 

• ¼ cup of olive oil

• 1 Tablespoon red wine vinegar (you can substitute with the juice of 1 lemon)

• 1/2 of your bunch of garlic scapes. Remove the bulbed top — it can get stringy

• Chili flakes to taste

• 2 pinches of dried oregano

• 1 big pinch of coarse salt

• 1 bunch of parsley

Pressed for time? Throw everything into a food processor. From personal experience, do not try to substitute a blender if you don’t have a food processor. It won’t work.

Dice garlic scapes (keep the stem, remove the pointy part) and parsley into small bits and stir into olive oil. Add red wine vinegar (or lemon juice), salt, pepper, chili flakes and oregano. Let sit for at least 10 minutes to let all the flavors meld.