Daylily Petals with Pesto Dip on Cucumber Slices

comments (6) April 6th, 2008

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cookinwithherbs susan belsinger, contributor
thumbs up 2 users recommend

Although all parts of a daylily blossom are edible, its a good idea to remove the stamens and pistils to prevent any allergic reaction to the pollen.
Click To Enlarge Photo: Renée Comet

Ingredients:
1 cucumber
6 to 8 daylilies
1/2 cup sour cream
1/2 cup pesto

Makes 24 to 30 appetizers

Slice the cucumber into rounds and place them on a serving platter. Rinse the daylilies and gently snap the petals from the stem. Place a petal on top of each cucumber slice.

To make the dip, combine the sour cream with the pesto; this can be done in advance. Place about a teaspoon of the dip on each daylily petal. Serve immediately or refrigerate for a short period of time before serving.


posted in: cucumbers, flowers, pesto, appetizer

Comments (6)

Emibotan writes: Lovely and easy to make
Posted: 12:16 am on August 24th
Aikyanbnamchuk writes: What a healthy and tasty recipe!i really love it!!
Posted: 2:54 am on August 23rd
conorwilliams writes: Yummy
Posted: 4:43 am on May 13th
adrienmiles writes: Looks Delicious
Posted: 2:50 am on May 7th
louisecooper writes: Delicious
Posted: 3:53 am on February 19th
Ethanreid32 writes: Sweet and testy
Posted: 12:30 am on February 19th
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