Place chopped garlic scapes, vegetable oil and salt in a blender. Puree. If the mixture seems rough and chunky, scrape down the sides of the blender. Begin to puree and slowly add some of the water. Add only enough water to get the mixture moving. You may need to stop and scrape the inside of the blender a couple of times. You should have a mixture that is somewhat smooth and pureed.
Notes
The puree can be kept covered in the fridge for a few days. You can also freeze it in small batches (such as in ice cube trays) and then store in a plastic bag to use at a later date.
Recipe by at https://aglobalkitchen.com/2013/07/20/garlic-scape-chicken-lasuni-murgh/