Chunky Rose Petal Pesto

 

​Two cups fresh basil

One cup rose Petals

4 peeled garlic cloves

1 cup toasted walnuts

1 cup of olive oil

1 Teaspoon rosewater

1 cup of freshly grated Parmesan Cheese

1/4 cup of freshly grated Romano Cheese

Salt and pepper to taste

 

Combine everything in the food processor – but hold back 1/4 cup of the rose petals. Give it a few short whirs (pulses) so it has a chunky texture. Remove into a bowl. Mince your remaining rose petals finely.

Blend minced petals into your pesto. Leave a few for garnishing.