Sage and Chestnut Pesto – A seasonal pesto made from roasted chestnuts and sage. It’s versatile too! You can mix it into pasta, thin it out for a vinaigrette, serve it as a sauce for veggies or simply spread it on toast.
Full disclosure; this Sage and Chestnut Pesto will not come together in just a few minutes like a traditional basil pesto. It will take some time to roast and peel the chestnuts. But the results are so worth the extra time.
And it’s a flavour combo you won’t find at the supermarket.
Why you’ll love this Sage and Chestnut Pesto
- Easy to make. It might need more time (a lot of it hands off), but it’s just as easy to bring together, especially with a food processor or immersion blender chopping bowl.
- Nutty and buttery. If you love chestnuts, you’ll love this super creamy pesto.
- Herby and garlicky. With homemade pesto, YOU decide on the mix of flavourful herbs and how garlicky to make it.
- Versatile. Add less oil to make a chunky dip or sauce for roasted veggies. Add more oil to make a pasta sauce, vinaigrette or spread.
Cook with me
What is Pesto?
Pesto is a sauce made from crushing nuts, herbs and cheese into oil. It’s said to have originated from Genoa, Italy, and the word pesto actually comes from the Genoese word pestare, meaning to pound, grind or crush.
Which makes sense considering pesto was made using a mortar and pestle long before we had food processors.
The traditional Pesto alla Genoese is made from pine nuts, basil, garlic, olive oil and parmesan. Though, there are some early recipes that omit the pine nuts completely.
Today, there are many variations on the original. You can get creative by swapping out the nuts, herbs and cheese to make countless a tasty pesto. It’s also a great way to use up your leftover herbs in the fridge.
Sage and Chestnut Pesto Recipe Ingredients
- The nuts. Here we’re swapping out the traditional pine nuts for chestnuts. Once roasted, chestnuts become softer with a buttery bite, and sweeter, in a sweet potato kind of way. Their texture makes a smooth base for this Sage and Chestnut Pesto.
- The herbs. Chestnuts and sage are a flavour match that’s often overlooked outside of the holidays. The sage balances the buttery chestnuts with its pungent aroma and taste. But don’t leave out the oregano; too much sage on its own can become bitter.
- The cheese. I used Grana Padano to better pair with the richness of the chestnuts. You can use Parmesan, but consider using less so it doesn’t become too rich and cheesy in flavour. I wouldn’t recommend pecorino though.
- The oil. I would only recommend using extra virgin olive oil to make homemade pesto. The amount of oil you’ll need will differ depending on your herbs. Sage and oregano hold less water than the basil used in traditional pesto.
- The flavour enhancers. A couple of cloves of garlic, a squeeze of lemon for brightness and salt is all you need to make this Sage and Chestnut Pesto come together.
How to Make Sage and Chestnut Pesto
- Roast and peel the chestnuts.
- Blitz the chestnuts, garlic and Grana Padano in a small food processor or immersion blender chopping bowl until the chestnuts resemble breadcrumbs.
- Add the sage, oregano, lemon juice, salt and ¼ of the oil and blitz again. Scrape down the side of the processor, add more oil and continue blitzing until the desired consistency is reached – less oil makes a chunkier pesto for a dip, more oil makes a smoother pesto for a spread or pasta sauce.
How to Use Sage and Chestnut Pesto
- As a sauce for pasta
- As a spread for pizza and sandwiches
- As a flavour bomb for potato soup
- As a dip for crudites
- As a topping for roasted veggies.
How to Store Sage and Chestnut Pesto
Leftover pesto can be stored in an air tight container and refrigerated for 4-5 days. Or freeze it in small ice cube blocks and store in zip lock bag for up to 3 months.
Love herbs and spices? Try these recipes too:
If you make this Sage and Chestnut Pesto, please be sure to leave a comment and let me know. What did you serve the pesto with? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Sage and Chestnut Pesto
Ingredients
- 120 g chestnuts
- 1-2 cloves of garlic
- 50 g Grana Padano or Parmesan, finely grated
- 10 g pack sage, stems on, woody ends removed
- 10 g pack oregano, picked
- Juice from half a lemon
- Pinch of salt
- 100-200 ml extra virgin olive oil
Instructions
- Preheat oven to 200C.
- Gather the chestnuts and make a horizontal cut across the top of the whole nut, and one cut on each side, providing a larger surface area for the skin to split open and make it easier to peel the nuts. Try not to cut the nut itself (though it’s not the end of the world if you do).120 g chestnuts
- Arrange the nuts on a baking tray in a single layer, cut side up, and roast for 30-35 minutes. You’ll know they’re ready when they’re golden brown and tender, and the skin has pulled away from the cuts you made.
- Remove the chestnuts from the oven, wrap them up in a towel and set aside for 5-10 minutes to steam and cool.
- When cool enough to handle – but still quite hot – peel the chestnuts of both the outer and inner skin layers. The cooler chestnuts get, the harder they are to peel.
- Roughly break up the nuts into smaller pieces and put them in a bowl of a food processor or immersion blender chopping bowl. Add the garlic cloves and grana Padano and blitz until the chestnuts are a breadcrumb consistency.1-2 cloves of garlic, 50 g Grana Padano or Parmesan
- Add the sage and oregano, lemon juice and salt, and a quarter or so of the oil and pulse again. Little by little, add oil and pulse until it becomes a pesto consistency – less oil for a thicker, chunkier pesto for dips and sauces, more oil for a smoother, thinner pesto for pasta sauces, vinaigrettes and spreads.10 g pack sage, 10 g pack oregano, Juice from half a lemon, Pinch of salt, 100-200 ml extra virgin olive oil
