Cooking with Roses: Rose Pesto
Recipe Type: Appetizer
Prep Time: 
Total Time: 
Serves: 4
Rose Pesto: The Besto Pesto of the Resto!
  • 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, grated
  • 1 deciliter (half a cup) pine nuts
  • 1 garlic clove
  • 2 tbsp (1 oz.) olive oil
  • 1 tbsp (0.5 oz.) fresh pressed lemon juice
  • salt
  • freshly ground white pepper
Hard Swedish Wasa bread, prefereably rye. Or crackers. Or just eat straight from mixer.
  1. Pick the leaves off the basil plant, and mix basil and rose petals in a food mixer.
  2. Grate the parmesan cheese and add with pine nuts and garlic into the mixer
  3. Mix.
  4. Pour the olive oil into the mixer as you mix.
  5. Mix.
  6. Add lemon juice and pepper to taste
Mount the rose pesto on the hard bread.
Recipe by Honest Cooking at