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.
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Rose Petal and Roasted Tomato Pesto! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Rose Petal and Roasted Tomato Pesto
- 10 medium tomatoes quartered
- 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.