Fragrant rose petal combined with oven roasted tomatoes and toasted cashew nuts bring a nice twist to the classic pesto recipe.
I have those days. The food brainstorm days – where I sit down with a blank page and a pen, write down all the flavours that I like and think of ways of blending them together.
I almost end up with the most complex set of colour coordinated zigzagging links across the page as I get more and more outrageous with my combo. I am sure I will be entertaining you with these combinations over the next few years.
I guess I should start with this fragrant rose petal pesto recipe. Yes, I went there. I took some deep flavoured roasted tomatoes, threw in some toasted cashews and basil and finished it off with some fragrant rose petals boosted by a touch of rose water. And – out came THIS pesto. Ok, it not the most pretty looking pesto folks, but I tell ya – it tastes fabulous and then some.
So far we have had it with pasta (twice), sandwiches, on freshly sliced tomatoes (go figure) and my personal favourite scooped straight out of the jar with the computer balanced on my lap as I write this post.
Please, please, please give this fragrant pesto a try and do also check out my other pesto recipes. This is the first recipe in my pantry staple spotlight on cashews. Please be sure to check the other recipes out.
- 10 medium tomatoes quartered
- Salt
- 60 ml-120ml 1/4-1/2cup olive oil plus extra for the tomatoes
- 3 tbsp culinary grade rose petals
- 1 tsp rose water
- 100 g 3.5oz toasted cashew nuts
- 30 g 1oz basil leaves
- 1 garlic clove minced
- Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- Season the tomatoes with some salt and mix well with 2 tbsp of olive oil and roast for about 30 mins. Keep an eye on the tomatoes in the last 5 mins so that they don't burn. When done remove from the oven and let them cool.
- In the mean time just cover the rose petals with about 2 tbsp of warm water and set aside to rehydrate.
- Add everything (excluding the oil) to the food processor and blend to your desired consistency. I like it a bit chunky
- Then add as much olive oil as you want to the pesto and give it a quick whiz before decanting into an airtight container.
- Eat immediately or store the pesto covered in a thin layer of olive oil.
The basic tomato pesto base was adapted from the lovely Elsbro at the Whinery. Also inspired by Rose Petal Harissa from the lovely Kelly at Food To Glow.
PINNED! Looks gorgeous, bet it smells gorgeous and I can only imagine how good it tastes 🙂
Janie x
Thanks Janie, you are a star.
pesto s something i absolutely adore but never seen like this before , im defintiely giving this a try
It sounds wonderful! I will have to make it myself. Really want to try it as soon as possible.
I really love pesto but I can’t stomach rose water even in baking so will have to give this one a miss, the garlic one looks good though.
You can just cut out the rose water and rose petals Ellie.
I’d never thought about using rose petal as a food ingredient. THough I supposed you do get rose flavoured turkish delight. As others have mentioned I bet it does smell lovely! Tx
Oh my! This sounds just incredible. I love rose in savoury dishes so this is right up my street. Bookmarked!
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Oh my days this looks incredible, I love rose petals in things like harissa, so why not pesto! Loe the idea of the cashews as well, just heavenly!
I bet this is amazing and so very fragrant. I fancy it on crisp sour dough toast with a sprig of basil. GG
That totally work GG. Good for an indoor picnic right now.
Sounds like a really interesting combination! I’d never think to cook with rose petals!
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I love the sound of this and I can imagine how fragrant it must be.
Smells like summer and holidays Erica.
what an aiming recipe for pesto , I adore this recipe
I aim to tempt you Ninjacat.
What an unusual combination of ingredients, I think it looks pretty and I’d love to try some, thanks for sharing.
Thanks Janice
Very curious to know what this is like! I love experimenting with pesto and this is very creative idea.
Thanks Sarah -It really works. Even my pesto addicted OH was convinced.
So so incredible! This won’t last an hour in my house if I made it. I’m so intrigued!
:D. I get you Elsa.
I have to admit I’m not a great lover of rose petals but I will try anything once. I don’t like blue cheese but had to have some in a sauce the other day and to my surprise I actually like it!
The beauty of this is that you can have it as just a roasted tomato pesto without the rose petals or syrup.
Oh yes, lovely Bintu. I’m trying hard to imagine what it might taste like though – scrumptious I’m sure. Pinning this one.
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Sounds and looks amazing…fab photos too. Thanks for sharing 🙂
My pleasure Cherished by me.
Wow, that looks interesting, would never have thought about using rose petal to flavour pesto.
It works – really well Rebecca.
Oh wow, what a fantastic combination. I’m so intrigued I’m going to have to try it for myself!
😀 Thanks Ciara
What an unusual combination, will try it in summer, when my roses start to bloom. I love rose petals in food, fragrant and delicious.
I might actually try and dry rose petals this year.
Bintu, this is such a creative and gorgeous way to use rose petals. I adore the essence of rose and it really is a lot more versatile than most people think. Can’t wait to try this pesto.
I hope you like it Chantelle.
I’m intrigued. Would love to give this recipe a try. Thanks for the post 🙂