Grilled Garlic Scapes In Tapenade

• 1/2 cup kalamata olives
• 1/2 cup green olives
• 2 tablespoons capers
• 2 anchovy fillets
• 1/2 bunch parsley
• 1/2 cup cup olive oil, plus more for grilling scapes
• black pepper
• 2 bunches garlic scapes

1. In a food processor, blend together olives, capers, anchovies, parsley, 1/2 cup olive oil and pepper until a rough paste forms.
2. Coat garlic scapes in oil and grill over high heat on a barbecue or heavy grill pan. Turn scapes after a minute and cook until they have begun to wilt and are well charred. Scapes can be quite woody and they should be cooked well; make sure to test a bit of scape from the thick end of the stalk for doneness.
3. Serving: these scapes are wonderful served on their own as a side dish with grilled meat or fish. They are also great roughly chopped and tossed into hot pasta, with a spoonful or two of pasta cooking water to thin the tapenade slightly. I also like to make little tartines or crostini out of the olivey scapes by spreading goat cheese on a crusty slice of bread or cracker and topping it with a mound of chopped tapenade scapes.

kalamata olives, green olives, capers, anchovy, parsley, olive oil, black pepper, garlic

Taken from food52.com/recipes/28997-grilled-garlic-scapes-in-tapenade (may not work)