Chestnut Butter
Speltotto with Butter & Herb tossed Chestnuts
Servings 1 cup
Calories 910kcal
Ingredients
- 1 cup chestnuts baked and peeled
- ½ cup walnuts
- 2 tbsp sunflower oil
- ½ tsp salt
- 3 tbsp water
Instructions
- Prepare the chestnuts by: Preheating oven to 400 °F/200 °. Use a sharp knife to cut a cross in the top of the chestnuts, place them in a baking pan, and roast for approximately 30 min in the oven. While they are hot, use a knife to remove the shell, it can be a little tricky, but it will be worth the effort! (Tip: Bake a few more minutes in the oven if it is impossible!!)
- Use the same baking pan and heat from oven to give the walnuts a little roast, approximately 5-7 min until they look slightly golden and oily.
- In a blender add all walnuts and chestnuts and blend until very fine texture. Then add oil + salt and a pulse, and 1 Tbsp of water a time and pulse until the perfect creamy texture is reached. Season to taste.
- Keep the butter in a jar in the fridge for up to 2 weeks or maybe more.
Notes
All the best Chritmas wishes and snowy hugs!
Josephine
Nutrition
Calories: 910kcal | Carbohydrates: 71g | Protein: 11g | Fat: 68g | Saturated Fat: 7g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 29g | Sodium: 1169mg | Potassium: 950mg | Fiber: 4g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 58mg | Calcium: 87mg | Iron: 3mg