Wednesday, July 20, 2016

Garlic Scape Pesto and Broccoli

Recently on my sister Facebook page (link on here) I penned a small article about bolted broccoli. Sadly bolted broccoli seems to end up on the compost heap or garbage, and fed to livestock which is fine but I prefer to use it in the kitchen. Folk seem to be afraid of those longer stems and yellow flowers but we are a hardy bunch and don't mind a bit of extra chew in our broccoli.
I made a delicious and simple pesto which was gently heated in a large frying pan, then the bolted broccoli was stir fried until just tender.

Pesto -
1 large handful of garlic scapes
1 small handful of nuts (I used cashews but walnuts work well too as do other nuts, experiment)
Extra virgin olive oil, enough to allow easy blending
A squeeze f fresh lemon juice
Salt and pepper to taste

This pesto is also very good with crackers and cheese, especially for those raw garlic lovers!

Served here with turmeric roast potatoes and carrots