The smooth, earthy flavour of the chestnuts makes for a delicious pesto when combined with basil, garlic and extra-virgin olive oil. Smear it onto paninis, serve it over pasta or use it to stuff chicken.
- 100ml rapeseed oil
- 50ml extra-virgin olive oil
- 100g roasted chestnuts, peeled
- 50g finely grated parmesan
- 2 garlic cloves
- Small handful each picked mint leaves, basil leaves and parsley leaves
Place the chestnuts into a blender and pulse until finely chopped.
Add the mint leaves, basil leaves, parsley leaves parmesan and garlic. Blend again until finely chopped.
Whilst the blender is switched on, gradually pour in the oil until it is all in the blender. Blend for a little longer until you have a thinned, slightly runny pesto.