I always grow lots of garlic and elephant garlic in our Sunnyvale Garden. During their growing season, all of them start to develop stalks (called scapes) with flower heads. If you want larger garlic heads, then cut off the scapes before the flower head blossoms. You can use the garlic-scapes as a mild version of garlic in many recipes. This dish uses 1 elephant garlic scape with some basil and lemon from the garden.
- 1/2 cup roasted nuts (for example: pistachio or pine nuts).
- 3/4 cup coarsely chopped basil and garlic-scapes*
- Juice and zest of 1/2 lemon.
- 1/2 teaspoon salt.
- A few generous grinds of black pepper.
- 1/2 cup extra virgin olive oil.
- 1/4 cup grated Parmigiano Reggiano cheese.