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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).