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
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
- 2
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.
- 3
In the mean time just cover the rose petals with about 2 tbsp of warm water and set aside to rehydrate.
- 4
Add everything (excluding the oil) to the food processor and blend to your desired consistency. I like it a bit chunky
- 5
Then add as much olive oil as you want to the pesto and give it a quick whiz before decanting into an airtight container.
- 6
Eat immediately or store the pesto covered in a thin layer of olive oil.