Chestnut Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g chestnut (s), cooked
- 1 handful basil
- salt
- olive oil
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Puree the cooked chestnuts with basil, garlic and a little olive oil until everything is fine. Then season with salt and fill up with olive oil depending on the desired consistency.
- If you want to eat the pesto with pasta, add enough olive oil to create a creamy sauce that is easy to stir into the pasta.
- For a dip or with fried foods, the consistency can be a little firmer and a little firmer if you want to enjoy it straight or with bread.
- If you want to keep the pesto a little longer, it should be a little more salted. Store covered with oil in a closed glass in a cool and dark place. It lasts about 14 days, maybe a little longer, just see if it`s still good.
- You can also prepare the pesto with fresh goat cheese or chives to vary it.
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