rose pesto …


two handfull of fragrant rose petals (untreated)
one handfull of nuts (i use walnuts because i have them, but almonds or pine nuts are also great)
3 tbs. rapeseed oil
1 tbs. lemon juice
1 tsp. cane sugar
coarse sea salt
1 pinch of cayenne pepper

if you love the fragrance of roses … give it a try.
i think it is great to use the flowers before they wither and enjoy their lovely colour and fragrance
on toasted bread or pasta …