John Nevado concludes his romantic hors d’oeuvre run with a rosey take on an italian classic.
By John Nevado
This is my third and final post in a ”triptych” of delicious hors d´oeuvres made with roses as the main ingredient. A scrumptious rose pesto made from rose, basil and cheese. The way it should be. With a twist. Use as appetizer served on hard crackers, or serve Alla Italiana with fresh pasta for a summery romance!
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Cooking with Roses: Rose Pesto
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A scrumptious rose pesto made from rose petals, basil, and cheese, perfect as an appetizer or tossed with fresh pasta for a summery romance.
Ingredients
- 1 whole pot basil leaves (fresh plants sold in gourmet shops in pots)
- 1 fistful of fresh, crisp, pink organic rose petals (Nevado Roses USDA organic petals)
- 2 deciliters (1 healthy cup) parmesan cheese, grated
- 1/2 cup (120 ml) pine nuts
- 2 cloves garlic, peeled
- 1/2 cup (120 ml) extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pick the leaves off the basil plant and place them in a food processor along with the rose petals.
- Add the grated parmesan cheese, pine nuts, and garlic cloves to the processor.
- Begin mixing the ingredients and slowly pour in the olive oil while the processor is running until the mixture is smooth and creamy.
- Season the pesto with salt and freshly ground black pepper to taste, and mix again briefly to combine.
- Serve the rose pesto on hard crackers as an appetizer or toss with fresh pasta for a summery dish.
Notes
- Use organic rose petals for the best flavor.
- This pesto can be stored in an airtight container in the refrigerator for up to a week.
- If you prefer a nuttier flavor, lightly toast the pine nuts before adding them to the processor.
- Adjust the garlic to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1 gram
- Sodium: 180 mg
- Fat: 20 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 6 grams
- Cholesterol: 10 mg
If You Liked This Recipe, You’ll Love These
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- Crème Brûlée: How to Make it at Home
Frequently Asked Questions
Does it matter what kind of rose petals I use?
Yes — the notes specify using organic rose petals for the best flavor, and the recipe itself calls for fresh, crisp, pink organic rose petals (the author used Nevado Roses USDA organic petals). Non-organic roses are typically treated with pesticides that are not safe to eat, so organic edible roses are essential here, not just a preference. 
Should I toast the pine nuts before blending?
The main recipe uses the 1/2 cup of pine nuts raw, but the notes specifically mention that lightly toasting them before adding to the processor will give you a nuttier, deeper flavor. Toasting is optional but recommended if you prefer more pronounced nuttiness in the finished pesto.
How can I serve this rose pesto beyond crackers?
The article offers two serving suggestions: as an appetizer on hard crackers, or tossed with fresh pasta for a summery main course. The pesto stores in an airtight container in the refrigerator for up to a week, so you can make a batch and use it both ways across multiple meals.
