This evening I tried making garlic scape pesto. I looked up a bunch of recipes on the net, but they all seemed pretty 'by-guess-and-by-golly' type recipes, so I just chopped up all the scapes, threw in some pecans (the recipes I saw had walnuts or almonds, but Kenneth is allergic to raw versions of both), a bit of salt, lemon juice (maybe 1/4 cup) and enough olive oil that my blender didn't seize up when trying to chop things. Tossed it with pasta, served it with a salad and some grilled halloumi (an *awesome* cheese you can cook on the BBQ - you can get it at Pete's Frootique).
The pesto was alright but I found it a bit too raw-garlicky for my taste. You couldn't really taste the pecans at all. But Ria loved it! We made enough to freeze it in ice-cube trays, but I think in the future I'll mix it with basil pesto, or else just use it as a rub on chicken or something.
Fresh strawberries with ice cream for dessert. Can't be beat.