Chestnut Pesto
Ingredients
1 cup shelled raw chestnut meats
1 cup packed fresh basil leaves
1 cup olive oil (use more if needed)
½ cup parmesan cheese
1-2 large clove garlic, peeled and finely chopped
¼ tsp. ground sea salt or regular salt se more if needed)
Boil shelled chestnut meats in chicken broth or water about 9 minutes or until slightly crunchy, drain.
Place the olive oil and basil leaves in a food processor and puree until a smooth consistency.
Add the chestnut meats, parmesan cheese, garlic, and salt to the processor container and process until the mixture reaches the desired consistency of slightly chunky or smooth. Add additional small amount of olive oil if pesto is too thick and a moister consistency is desired.
For best flavor, refrigerate the pesto in a lidded container for at least 24 hours before using.
Spread pesto on crackers as an appetizer or mix with alfredo or white sauce for use in a pasta recipe.
Recipe from Julie Rhoads, University of Missouri Center for Agroforestry