Thanks to our CSA, I am up to my earlobes in green onions. I like green onions, but I have a hard time finding ways to use them, other than slicing them up and throwing them on top of various dishes. I originally thought of making a green onion pesto, but I didn’t really have any cheese I deemed appropriate to add (and what’s pesto without good cheese?), plus something about it sounded odd on pasta. I started thinking it would be better as a complement to meat, rather than pasta, which is how I came up with the idea of chimichurri.
Tom told me I couldn’t call this chimichurri because it didn’t have parsley. Of course, he is also the one who comes up with very fascinating, yet wholly unappealing names for dishes, like “enchilada brick” and “spaghetti frisbee.” (You’d think with names like those he hates those particular dishes, but nope.) Now, I get that this doesn’t have parsley and perhaps it is blasphemous for me to call this chimichurri (I know there are people who get downright pissed about weird things, like calling a dip hummus when it doesn’t have tahini or something), but, really, what else could I call this? Green onion…sauce? Green onion…puree? No. Neither of those sounded right.
Whatever you call it, we liked it a lot. I also used garlic scapes we received, which were great. They’re nice and mild, but of course a clove or two of standard garlic would work here, too. I didn’t want mine to be super runny, so I didn’t add a ton of oil, but that’s your call. We had this on top of a pan-grilled pork chop and thought they paired really well together.
Green Onion and Garlic Scape Chimichurri
1 large bunch green onions
2 garlic scapes
2 tsp. lime juice
2 tsp. red wine vinegar
1/2 tsp. aleppo chili powder
Pulse everything but the olive oil in a food processor until well processed. Slowly stream in the oil through the feed tube until it reaches your desired consistency. Season to taste with salt and pepper.
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