Chimichurri Sauce



1 cup chopped, turnip greens

1/2 cup Garlic scapes, chopped 

1 cup parsley, chopped 

2 teaspoons cumin seeds

2 tablespoons red wine vinegar 

1 jalapeño seeded (optional)

2/3 cup olive oil 

Salt and freshly ground pepper to taste


In a food processor, add turnip greens, scapes, and parsley pulse until well minced.

Next add the remaining ingredients and continue to pulse until chunky. 

Store in a jar in the refrigerator.

This sauce is very flavorful, and it's great on any proteins or pasta salad dishes.