Chestnut pesto is a special sauce for seasoning pasta and gnocchi, also great spread on toasted bread. Unusual and tasty, during the autumn season, when chestnuts arrive, you can easily make it and store it in a glass jar ready to use.
In this chestnut pesto, I didn’t add any particular ingredients to cover the slight sweet aftertaste of the chestnuts, otherwise you can add a few fresh basil leaves and chili pepper. You just need to take a small amount, like all pestos, to season the pasta and to make it creamier, dilute it with a few tablespoons of cooking water.
We have original pestos and sauces, try them all, without forgetting the almond and lemon pesto.
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cuisine: Italian
Ingredients
- 8.8 oz chestnuts (pre-cooked)
- 0.7 oz bread crumb
- 2 tbsp water (replaceable with milk)
- 1.1 oz grated pecorino
- 0.7 oz grated parmesan
- 1 clove garlic (without germ)
- 3 pinches salt
- 1 pinch white pepper
- to taste olive oil (about 5-6 fl oz)
Steps
1 – In a bowl, place the bread crumb and soak it with water or milk.
2 – In the blender or mixer, add the pre-cooked chestnuts cut into small pieces, the bread crumb, the garlic clove, and blend.
3 – Then add the two grated cheeses and half the amount of olive oil and continue blending.
4 – Taste and add salt according to your taste, white pepper, or if you prefer, chili pepper with a few basil leaves. Add the other half of the olive oil and blend again.
5 – If necessary, add more oil and blend well to make the mixture compact and creamy.
