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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

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

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).