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chestnut Pesto

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Hazel104 | 18:04 Mon 30th Jan 2012 | Food & Drink
7 Answers
The recipe is basil, parsley, mint, chestnuts, parmansan and rapeseed oil.

Do you think walnut oil instead of the rapeseed oil would work?

Cheers.
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Avatar Image Nibble
I'd use walnut oil and omit the chestnuts - walnut pesto is absolutely delicious.
18:06 Mon 30th Jan 2012
Avatar Image diddlydo
Rather a waste of walnut oil. I would use sunflower oil instead of rapeseed, with possibly just a drizzle of walnut oil.
07:43 Tue 31st Jan 2012
Avatar Image Hazel104
Question Author
Genuine question why would it be a waste of walnut oil?
13:28 Tue 31st Jan 2012
Avatar Image Zhukov
potent stuff,Walnut Oil! - just a drizzle needed to enhance the flavour of slightly toasted Chestnuts!
13:32 Tue 31st Jan 2012
Avatar Image diddlydo
zhokov has answered the question which was, i assume, directed at me!
15:38 Tue 31st Jan 2012
Avatar Image EcclesCake
Walnut oil has a very strong flavour. If I was to make a pesto, or similar, with it I would use 1/3 walnut oil and 2/3 other oil. The other oil would be rapeseed, mild EVO or at a push ground nut oil.

Personally, sunflower would never be a contender.
15:44 Tue 31st Jan 2012
Avatar Image Hazel104
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Thank you all.
18:01 Tue 31st Jan 2012

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