Rose Pesto

 

1 whole pot basil leaves (fresh plants sold in gourmet shops in pots)

1 fistful of fresh, crisp, pink organic rose petals

2 deciliters (1 healthy cup) parmesan, grated

1 deciliter (half a cup) pine nuts

1 garlic clove

2 T. (1 oz.) olive oil

1 T. (0.5 oz.) fresh pressed lemon juice

salt

freshly ground white pepper

Swedish Wasa Rye Bread

 

Pick the leaves off the basil plant, and mix basil and rose petals in a food mixer. Grate the parmesan cheese and add with pine nuts and garlic into the mixer. Mix. Pour the olive oil into the mixer as you mix.

Mix. Add lemon juice and pepper to taste. Mount the rose pesto on the hard bread.