Roasted Chestnut, Almond and Arugula Pesto

Roasted Chestnut, Almond and Arugula Pesto

Roasted Chestnut, Almond and Arugula Pesto

In honour of 'National Nut Day' I am celebrating my favourite way to eat nuts...no, not chocolate covered, but in a tasty (and garlicky) pesto.

I absolutely love this recipe and have used it in my recent roasted spaghetti squash recipe and will be featuring it in a new iteration in an upcoming snacky post. In the meantime, enjoy this pesto in a pasta, on a crostini, as a spread on a sandwich or simply as a dip.

Ingredients

½ cup of chestnuts (ready to eat)
¼ cup of blanched almonds
4 large cloves of garlic
4 cups of baby arugula
½ cup of fresh basil
2 tablespoons of fresh sage
2 tablespoons of fresh lemon juice
1 teaspoon of salt

½ cup of olive oil
½ cup of grated Parmesan

Method

Preheat oven to 400F

Place chestnuts (the ready to eat, cooked and shelled kind) and almonds on a parchment lined baking sheet and roast for 10 minutes

Remove from oven and let cool

Combine all ingredients in a food processor and pulse until a thick paste forms

Remove and store in a glass container in the refrigerator for up to a week

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