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Kuepper's Chestnut and Cranberry Pesto


Prepare with your choice of 3 products, fresh, frozen peeled or slices.
  • 6 oz CGI freeze-dried Chestnut "Slices" & 1 1/2 cup boiling water (rehydrated to ~12 oz)
    or 1 cup water & 12 oz of fresh or frozen-peeled chestnuts
  • 1 orange, quartered (juice and rind included) Pesto
  • 1 clove garlic (1 tablespoon)
  • 1 1/2 cups basil
  • 1 cup Parmesan cheese
  • 1 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup cranberries
  • 1/2 cup water
  • 1/2 cup sugar

Slice: In a small saucepan, boil 1 1/2 cup water. Add freeze-dried chestnut "Slices". Stir frequently while boiling until rehydrated and cooked, about 10 minutes. Liquid should be all absorbed.

Fresh or Frozen-peeled: in 1 cup water, boil 12 oz of fresh or frozen-peeled chestnuts. Cool chestnuts.

Place chestnuts and all other ingredients, except olive oil in a cusinart purée and stream in olive oil. Serve on a bed of hot pasta. Preparation time: 45 minutes. Serves 16.

Adapted from Chef Kevin Kueppers
Walnut Hills
2874 Lake Lansing Rd.
East Lansing, MI 48823–9731

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