Charred Garlic Scapes + Herbed Cashew Sauce
For the cashew sauce – makes just under 2 cups
1 cup cashews, soaked for 30 minutes then drained
½ cup water
1 cup dill fronds, packed
¼ cup basil leaves, packed
Juice from 1 large organic lemon
1 Tbsp red wine vinegar
1 tsp salt
A couple cracks of fresh pepper
For the scapes
1 bunch (approx.: 250g) garlic scapes
1 Tbsp oil
Salt and pepper to taste
After the cashews have finished soaking for at least 30 minutes, drain. Add cashews, water, dill, basil, lemon juice, red wine vinegar, salt and pepper into a high-speed blender and blend until smooth. Thin with more water if necessary.
Turn you BBQ to a medium – high heat. Toss garlic scapes with 1 Tbsp oil. Season with salt and pepper. Place scapes directly on the grill and grill for a minute or two until slightly charred. Flip scapes and char on the other side. Remove from heat.
If you don't have a BBQ you can cook them the same way in a cast iron pan on the stove.
Serve with dipping sauce. Enjoy!
Note: Any extra sauce can be used on sandwiches, salads, or pizzas. Will keep for about a week in the fridge.