Rose Petal and Roasted Tomato Pesto
Fragrant rose petal combined with roasted tomatoes and toasted cashew nuts bring a nice twist to the classic pesto recipe
Ingredients
- 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
Instructions
- 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.
Notes
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.