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Image / Living / Food & Drink

What to make tonight: Homemade chestnut and herb pesto


by Meg Walker
31st May 2021
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Once you make your first homemade pesto, you will never go back: It's so simple and so flavourful.

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

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, approx €23).