Chestnut & Herb Pesto
This unusual pesto can be enjoyed in so many ways: whisk some together with a little oil to make a salad dressing or spread it on toasted sourdough bread.
100g vacuum-packed chestnuts
1 small garlic clove, crushed
12 large sage leaves
25g flatleaf parsley
2 tbsp extra virgin olive oil
Whiz all the ingredients in a food processor, or purée with a hand-held blender, until the mixture is coarsely chopped.
This pesto will keep in an airtight container in the fridge for up to 1 week or it can be spooned into ice-cube trays and frozen.
Extracted from Fertile: Nourish and Balance Your Body Ready for Baby Making by Emma Cannon (Vermilion, approx €23).