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
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
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp (15 ml) fresh pressed lemon juice
- 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.
- Stir in the lemon juice, then 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
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
- Strawberry Banana Smoothie With Chia Seeds
- Boozy French Toast
- Crème Brûlée: How to Make it at Home
Frequently Asked Questions
Does it matter what kind of rose petals I use?
Yes — use organic rose petals for the best flavor. I used fresh, crisp, pink organic rose petals (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 I recommend lightly toasting them before adding to the processor — it gives you a nuttier, deeper flavor. Toasting is optional but worth it if you prefer more pronounced nuttiness in the finished pesto.
How can I serve this rose pesto beyond crackers?
I love it two ways: as an appetizer on hard crackers, or tossed with fresh pasta for a summery main course. Store it 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.
