Chestnut Pesto

* 1 cup shelled raw chestnut meats

* 1 cup packed fresh basil leaves

* 1 cup olive oil + extra olive oil if needed

* ½ cup parmesan cheese

* 1-2 large clove garlic, peeled and finely chopped

* ¼ tsp. ground sea salt or regular salt (use more if needed)

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil shelled chestnut meats in chicken broth or water about 9 minutes or until slightly crunchy, drain. Place the olive oil and basil leaves in a food processor and puree until a smooth consistency. Add the chestnut meats, parmesan cheese, garlic, and salt to the processor container and process until the mixture reaches the desired consistency of slightly chunky or smooth. Add additional small amount of olive oil if pesto is too thick and a moister consistency is desired.

For best flavor, refrigerate the pesto in a lidded container for at least 24 hours before using. For a variety of pestos made with Missouri-produced nuts to offer as appetizers, prepare separate batches using toasted pecan meats or black walnut meats. Spread pesto on crackers as an appetizer or mix with alfredo or white sauce for use in a pasta recipe.

(Recipe developed by Julie Rhoads, UMCA)