Cut scapes into 1–1/2-inch pieces. Blanch in boiling water for 15 seconds, just enough for them to turn a bright green. Immerse in cool water and drain thoroughly when they are no longer hot.
Process scapes in small batches in food processor with olive oil. Add grated cheese, salt and pepper to taste. If the batch is large, you may have to process it a second time in a smaller batch to get it smooth.
Freezes well. You can serve it on pasta, but we prefer to eat it on crackers. The best thing is to use this as a filling for ravioli; serve with a basic tomato sauce. The blanching reduces the garlic level to a tolerable state.