The garlic scape season is very brief - if we're lucky they appear in all their wild, curly beauty in the farmer's markets for a month in mid June.
My favorite thing to do with them is to make this very simple pesto - it takes less than 10 minutes and freezes well to enjoy later in the summer. It's obviously delicious on pasta but I really love it on sliced, lightly grilled (or toasted) baguettes. A few of those; a cold glass of lemonade or wine ; an interesting book - that's the good life!
Garlic Scape Pesto Makes about 1 1/2 cups
10 large scapes - cut into 1" pieces
1/3 cup unsalted pistachios
1/3 cup finely grated Parmesan (the best you can afford)
1/3 cup good quality olive oil
Pulse scapes, cheese and pistachios in food processor until a paste is formed - slowly add oil and a dash of pepper and seas salt
I make 3 or 4 batches and freeze it in ice cube trays - super easy to pop out a couple for a quick meal. Enjoy!