I have had good luck roasting garlic by putting it in foil with a little olive oil and putting it in a crock pot on low. I have a smallish crock pot, but was thinking one of those little potpourri warmers would be perfect for this. Also, by the way, 'baked' potatoes by putting foil wrapped taters in a crock pot. They can heat all day.

Garlic Scape Pesto
 

This recipe is recommended by FarmersDaughter. She uses toasted walnuts instead of almonds.

Garlic Scape and Almond Pesto
Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put scapes, 1/3 cup cheese, almonds and half the olive oil in bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all ingredients; add remainder of oil and more cheese if desired. If you like the texture, stop. If you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.