Free Healthy Recipe - Roast Chestnut, Olive & Herb Salsa

Dairy free, Gluten free, Low GI, Low sugar, Wheat Free

Perfect for roast or grilled meats such as lamb, beef, chicken, duck or pork. Perfect on steamed vegetables like broccoli, asparagus or cauliflower. Recipe created by Stefano Manfredi, leading chef, restaurateur and owner Manfredi at bells and Balla.

750 grams chestnuts, fresh
1 cup mixed herbs, e.g. parsley, thyme, rosemary-chopped
2 cloves garlic, minced
8 tbsp olive oil
3 anchovies chopped
1 tbsp capers, well washed, rinsed, dried and roughly chopped
¼ cup green olive flesh, roughly chopped
1 pinch peppercorns


Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife and place on a tray under a moderate to hot grill for about 10-15 minutes depending on their size. Parts of them will burn and go black. Don't worry; this is just the outer shell.

When ready place nuts in a clean tea towel. Wrap them up for five minutes. Giving them a little squeeze will make them easier to peel. Unwrap and peel both the outer shell and the pellicle off. Chop peeled chestnuts to size of large breadcrumbs and mix with remaining ingredients.
Season with salt and pepper to taste.

Makes 8 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
Dinner, Entree, Lunch, Side Dish, Snack
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Nutritional Information - Per Serve
Kj 1576 kj
Calories 377 kcal
Fat 20 g
Saturated Fat 2.6 g
Total Carbohydrate 38.9 g
Total Protein 3.6 g
Fibre 12.6 g

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