All mine are made into pesto and frozen in one cup portions. It's good on pasta, with sautéed shrimp, spread on bruschetta, smeared on a pizza crust in place of sauce, and makes a really good dip when mixed with sour cream and a bit of lemon juice.
I use this recipe but I use toasted walnuts instead of almonds -
http://doriegreenspan.com/recipe/garlic-scape-pesto/