Basil, basil, basil!
It turns out you can make pesto out of just about anything. What I love to do is pick greens that are in season, pair them with a nut (usually not the traditional and high-priced pine nut) and blend into pesto with parmesan cheese, olive oil, lemon juice, plus salt and pepper. It's that easy. Adapt the recipe for a spicy note with mustard greens. Mix it up in with a blend of the bounty – any of the greens like kale, chard, collards, and even broccoli. Skip the nuts and cheese for an even quicker sauce. Perhaps blend in garlic scapes, add in other herbs, and be creative!
A great, and very different, way to showcase scapes is to grill them!
Toss with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes
Sauté chopped scapes in olive oil, then pour a beaten egg mixture over them. Similar to a frittata this can be served with a garnish of chopped fresh herbs or salsa.