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Spinach & Chestnut Pesto Recipe

Ingredients

How to make it

  • Boil chestnuts for 3 minutes.
  • Refresh withcold water.
  • Peel away skins.
  • Add all of the above ingredients into a blender and blend until a pulp.
  • Check consistency and add more olive oil if required.
  • Spoon out into a storage container & refrigerate until ready to use.
  • Lasts about 7 days in the fridge.

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The Cook

bellarose20 Christchurch, New Zealand

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