Sunday, July 7, 2013

Rose Petal Pesto


2 cups Fresh Basil
1 cup Rose Petals
4 large Garlic Cloves
1 cup Olive Oil
1 teaspoon Rosewater
1 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Romano Cheese
Salt and freshly ground Pepper to taste

Rinse Rose Petals and Basil thoroughly and pat dry. Cup up Rose Petals with sharp scissors. Peel and chop garlic. Combine the basil, garlic and Pine nuts, chop in either a food processor or blender. While still processing add olive oil and rose water slowly. Add the Parmesan and Romano, salt and pepper, blend lightly.

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