Garlic scapes are generally ready from mid October on. These quirky looking flower stalks which often turn through 360 degrees on their way to becoming mature and upright, are best used when young. Good in stir fries or steamed as you would any other veggie, they also make fabulous pesto.
- 160 g garlic scapes
- 80g pecans
- 1tspn lemon juice
- 3/4cup olive oil
- ½ cup grated parmesan
- salt & pepper to taste
Cut off flower heads and roughly chop scapes. Blitz in food processor until fine (this may take a while). Add pecans and blitz again. When mix is fine add lemon juice, olive oil and process again. Stir in parmesan and seasoning.
This will keep for months in the fridge.
- Mix through hot pasta
- Dilute with more olive oil and toss through warm chat potatoes
- Use as a dip for raw veggies or toasted focaccia