Cooking Holiday Entertaining Kitchen Love Recipes

Roasted Chestnut Pesto

December 21, 2018 by fourseasonsofautumn No Comments
There is noting more fresh tasting than pesto! I think the mix of fresh herbs, garlic, and pine nuts is a genius combination! That’s why I’m super excited about this winter/holiday spin on pesto! It’s beginning to taste a lot like Christmas with this Roasted Chestnut Pesto.
  • Roasted Chestnut Pesto with Whole Wheat Pasta
Pesto is such a great thing because you can adjust the ingredients based on what’s in season. Chestnuts are everywhere right now. They are the perfect replacement to pine nut. They still add a nutty, yet slightly sweet depth of flavor to the pesto.
  • Roasted Chestnut Pesto with Whole Wheat Pasta
The Pesto was so delicious simply tossed with whole wheat spaghetti and a little bit of panchetta. It’s such an easy meal! And incredibly flavorful, too!
  • Roasted Chestnut Pesto with Whole Wheat Pasta
In addition to basil, I used arugula and parsley to the pesto. The arugula added a great peppery taste to help offset the sweetness of the basil and chestnuts.
  • Roasted Chestnut Pesto with Whole Wheat Pasta
I also roasted the garlic to help really intensify the flavor in this pesto. Roasted garlic and a really good Parmesan reggiano cheese take this to the next level! To roast garlic, simply place the whole garlic bulb on a piece of tinfoil, drizzle with olive oil and bake at 375 for about 45 minutes. Toss the pesto with some pasta and top with some panchetta and you have yourself an amazing meal! Cheers! xoxo
  • Roasted Chestnut Pesto with Whole Wheat Pasta

Chestnut Pesto

Great tossed with pasta or as the base of a panini. Also great on toast topped with eggs or fresh tomatoes. 
Print Recipe
Servings 1 cups

Ingredients
  

Chestnut Pesto

  • 2 cups fresh basil
  • 2 cups arugula
  • 3/4 cup roasted chestnuts
  • 3/4 cup olive oil
  • 3/4 cup Parmesan cheese
  • 5 cloves roasted garlic
  • Salt & Pepper to taste

Instructions
 

  • Add all the ingredients but the olive oil to a food processor. Turn the food processor on low and slowly drizzle in the olive oil. 
  • Season with salt and pepper to taste and store in a mason jar or airtight container for up to a week. 
  • Toss the pesto with whole wheat pasta and garnish with Parmesan cheese and panchetta (or bacon). 

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