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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