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

  • Jim Long develops his own herbal formulas and recipes using the herbs he grows himself. Visitors enjoy purchasing his products on site.
    Photo courtesy www.RareSeeds.com

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.


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