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Chestnut Butter

Recipe by Tad Lombardo

Deliciously creamy chestnut butter that's perfect for spreading on bread or dipping chips in! Store in an airtight container in the refrigerator and it can last for up to 2 weeks.

  • 1 cup baked and peeled chestnuts
  • ½ cup (50g) walnuts
  • 2 Tbsp sunflower oil
  • ½ tsp sea salt
  • 3 Tbsp water
  • Salt and pepper to taste
  1. Prepare the chestnuts by preheating oven to 200°C. Use a sharp knife to cut a cross in the top of the chestnuts. Soak in a bowl of hot water for 1 minute (this will assist steaming of the chestnuts while roasting).
  2. Dry off the nuts and place them in a baking pan. 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!
  3. 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.
  4. In a blender add all walnuts and chestnuts and blend until very fine texture. Then add oil + salt and a pulse; add 1 tbsp of water at a time and pulse until the perfect creamy texture is reached. Season your chestnut butter to taste.

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