Chestnut Starters: A Pesto, a Hummus, and a Soup
Cooked and blended, chestnuts turn smooth and rich without much added fat. That makes them a natural fit for spreads and soups. These three recipes work as the start of a holiday meal or as an easy dish to bring to a gathering.
Chestnut Pesto
This recipe swaps the usual pine nuts for chestnuts. Boil shelled chestnuts for about 9 minutes, until slightly crunchy, then blend with basil, olive oil, Parmesan, garlic, and salt. Refrigerate it for 24 hours before serving for the best flavor.
Spread it on crackers as an appetizer, or stir it into an Alfredo or white sauce for pasta.
Get the recipe: Chestnut Pesto (Recipe from Julie Rhoads, University of Missouri Center for Agroforestry)
Chestnut Hummus
This hummus is made with chestnuts and parsnips instead of chickpeas. Both are simmered for about 20 minutes until very tender, then pureed with garlic, lemon, butter, olive oil, and cumin. Drizzle with tahini and finish with chopped parsley just before serving.
Serve it at room temperature with crackers, pita, or sliced vegetables.
Get the recipe: Chestnut Hummus (Recipe from Executive Chef Eric Cartwright, University of Missouri)
Creamy Chestnut Soup
Leeks, a ripe pear, and celery are softened in butter, then simmered with chicken broth and chopped chestnuts for about 20 minutes until the nuts are very tender. Blend until smooth and finish with half-and-half, a splash of brandy, sherry vinegar, and nutmeg. Top with minced chives.
If you have roasted chestnuts on hand, they make a deeper-flavored soup than boiled ones.
Get the recipe: Creamy Chestnut Soup (Recipe from Cook’s Country)
Before you start
All three recipes are chopped or blended, so medium nuts are the practical choice. Peel them while they are warm; our peel-and-store guide walks through it, and peeled chestnuts freeze well for soups and spreads.
Looking for more? Our Thanksgiving recipes include a classic chestnut stuffing. Current sizes are on our products page.