Supper Club: Homemade chestnut and 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. Easy and quick, it’s also deliciously healthy.

Chestnut & herb pesto
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

1. Whiz all the ingredients in a food processor, or purée with a hand-held blender, until the mixture is coarsely chopped.
2. 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).