The Orgasm Gap: ‘We have this frustrating myth that sex is easy and innate’

Aoife Drury

Single parenting in a pandemic: ‘I cry alone in the car so the kids don’t...

Lia Hynes

Author Ruth Gilligan: ‘I have slowly colonised our flat’s small second bedroom into my writing...

Sophie Grenham

About 400,000 women in Ireland have this condition and don’t know

IMAGE

The Cabinet Sub-Committee on Covid-19 currently has no women sitting on it. Why?

Lynn Enright

Tiger King season 2 is coming – and Carole Baskin has some thoughts

Jennifer McShane

Get out of your head: What to do when you mistrust your gut instinct

Niamh Ennis

Lynne Embleton is first-ever female CEO of Aer Lingus

Jennifer McShane

Lady Gaga’s dogs found safe and well after being stolen at gunpoint

Jennifer McShane

Image / Editorial

What to Make: Chestnut & Herb Pesto


by Meg Walker
20th Mar 2017

Chestnut & Herb Pesto

This unusual pesto can be enjoyed in so many ways: whisk some together with a little oil to make a salad dressing or spread it on toasted sourdough bread.

Makes 375g

Ingredients
100g vacuum-packed chestnuts
1 small garlic clove, crushed
12 large sage leaves
25g flatleaf parsley
2 tbsp extra virgin olive oil

Method
Whiz all the ingredients in a food processor, or pur?e with a hand-held blender, until the mixture is coarsely chopped.

This pesto will keep in an airtight container in the fridge for up to 1 week or it can be spooned into ice-cube trays and frozen.

Extracted from Fertile: Nourish and Balance Your Body Ready for Baby Making by Emma Cannon (Vermilion, approx €23).