I discovered this pesto recipe last year when the CSA had garlic scape. I had never heard of it before - but that's the beauty of the CSA. Forced kitchen experiments. I woke up Sunday morning, made coffee, and then on a whim decided to whip up this 4 ingredient deliciousness with my immersion blender before heading to Bob and Edith's for breakfast, since I had the ingredients on hand. And it takes about as long to make as it takes to plug in the blender. 
I used it as a cucumber dip today and at somepoint this week will probably use it on whole wheat pasta, with greens and chicken or something. It is very fresh, lemon-ey, and garlic-ey.
Ingredients:
3 garlic scapes
1 lemon - zest and juice
enough olive oil to taste
enough parm to taste (I keep some in the freezer because I can't eat it fast enough. Worked perfectly.)Directions:
Put in immersion blender attachment or in a food processor. Press the button. Add more of something if you need to. Eat however you see fit.
