Roast Chestnut, olive & herb salsa

Roast chestnut, olive & herb salsa


  • 750g of fresh chestnuts
  • 1 cup mixed fresh herbs – parsley, thyme, rosemary
  • 2 cloves garlic
  • 8 tbls extra virgin olive oil
  • 3 anchovies, chopped
  • 1 tbls capers
  • Quarter cup olive flesh
  • 2 tbls red wine vinegar
  • Salt and pepper


Score chestnuts and grill. When ready place nuts in a clean tea towel before peeling. 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 – perfect for roast or grilled meats.

Prep Time

20 mins

Cooking Time

15 mins


4 – 6