John Myers
Ingredients for 1 servings:
- 150 g chestnuts, cooked
- 1 handful of basil
- Salt
- olive oil
- 1 clove(s) garlic
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
great with pasta or fried food, but also on bread or on its own
Puree the cooked chestnuts with basil, garlic, and a little olive oil until very finely chopped. Season with salt and adjust the consistency to your desired consistency. If you’re serving the pesto with pasta, add enough olive oil to create a creamy sauce that’s easy to mix into the pasta. For a dip or with fried foods, the consistency can be a little thicker, and even thicker if you’re enjoying it on its own or with bread. If you want to keep the pesto for a while, add a little more salt. Cover with oil and store in a closed jar in a cool, dark place. It will keep for about 14 days, or a little longer; just check to see if it’s still good. For a variation, you can also make the pesto with goat’s cheese or chives.
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