Basil Rose Pesto Recipe

This pesto is delicious on pasta dishes, or spread on bread with fresh tomato slices, cucumber, and lettuce for an excellent sandwich.



From "How to Eat a Rose"
Spring 2016

This is delicious on pasta dishes, or spread on bread with fresh tomato slices, cucumber, and lettuce for an excellent sandwich. The recipe is from How to Eat a Rose by Jim Long, gardener and owner of Long Creek Herbs.

For more about Jim and his work, see: Long Creek Herbs: A Noteworthy Missouri Herb Farm.

Ingredients:

• 2 cups fresh basil leaves (lemon basil is my favorite but any variety works just as well)
• 1 cup fragrant rose petals (pink or yellow roses have the most flavor and fragrance)
• 3 cloves garlic
• 1/2 cup pine nuts (almonds or raw sunflower seeds work just as well)
• 1 cup extra-virgin olive oil
• 1 cup Parmesan cheese, freshly grated if possible
• 1/2 cup Romano cheese, grated
• Salt and pepper to taste

Instructions:

1. Peel and coarsely chop garlic.

2. Combine the basil, garlic, rose petals, and pine nuts in a food processor. Pulse-blend a couple of times; then add olive oil along with the cheeses, and salt and pepper.

3. Pulse-blend lightly.

4. Store in refrigerator until ready to use. Can be stored up to 4 or 5 days.