On the farm we grow garlic as well as lavender, so I needed an hors d’oeuvre for a party and wanted to use the garlic scapes (flower stalks) that are so tasty and have a beautiful color.
These delightful bites of pesto with a crunch were a hit at the party last night. They are combinations of garlic scape pesto (but you can substitute any of your favorite pestos), cheese, and pie crust dough. Combine them with a dipping sauce and you are off to being very popular at that potluck or party.
Garlic Scape Pesto Recipe
Preheat oven to 400º
8 garlic scapes
1/2 cup mixed nuts or your favorite nuts
3 large springs of parsley
2/3 C grated romano cheese
1/3 C olive oil
Put scapes, nuts and parsley in your food processor and process until finely chopped. Add romano cheese and olive oil and process until it forms a coarse paste. Then it’s ready.
Pie Crust Recipe
2/3 C butter
2 1/2 C pastry flour
1 tsp salt
6 to 8 tablespoons cold water
Put butter, flour, and salt into the food processor and mix. Pulse and add the cold water 2 tablespoons at a time. When the mixture just starts to form clumps it is done.
Forming the Roll Ups
Make a ball of 1/2 of the piecrust dough and roll it into as much into a square shape as you can.
Cut the dough into half so it forms two rectangles. Using one rectangle per roll, spread the pesto on top of one.
Add the cheese.
Roll it up
Cut the roll into 1/4” rounds.
Put them individually onto a cookie sheet.
Bake for 25 minutes or until brown is starting to show on them.
Take them out and cool.
Serve with a dipping sauce. I used a lavender Aioli that we make, but you can get creative with whatever dipping sauce you think would be good – or just serve these tasty bites plain. Either way, you’ll have a great treat with that glass of wine.