Chestnut pesto

Preparation

Prepare your chestnuts by making a deep cut in them. Then let them cook slowly and burst open on the barbecue, in the oven, or on the stovetop.
Turn them regularly so they cook and color evenly on all sides.
When the chestnuts are cooked, remove them from the heat. Let them cool down gently. Peel the chestnuts and remove both the outer shell and the skin around the chestnut. This prevents a bitter taste.
Take the blender jug and grate or finely chop the cheese, then add pressed garlic cloves to taste, as well as the basil and olive oil.
Blend until it becomes a smooth mixture. You can optionally add a little extra olive oil while blending if the mixture remains too firm.
For an extra tasty result, it is best to cut the chestnuts by hand so that you can really taste their texture.
Combine everything, season with pepper, and if necessary add a little extra olive oil.