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
Units
Scale
- 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 pine nuts
- 2 cloves garlic, peeled
- 1/2 cup 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