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0 from 3 votes

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

Course: Side Dish , Main Course , Lunch , Dinner , Others
Cuisine: Vegetarian , Vegan

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

    Cup of Yum
  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.

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.