We've all eaten pesto before but this dairy-free version is usually suitable for those who are allergic to nuts. It's vividly green, creamy and tastes amazing with fish, courgette spaghetti, chicken and roast vegetables.
The pesto is full of good mono-unsaturated fats which are good for your skin. Chestnuts are rich in vitamins B & C, folates and a host of minerals.
Ingredients (serves 10) 118kcal, 1g protein, 10g fat, 7g carbs
200g chestnuts, cooked and peeled (try Merchant Gourmet)
2 cloves of garlic, crushed
50g baby spinach leaves
25g flat-leaf parsley
Juice of ½ lemon
100ml extra virgin olive or cold pressed rapeseed oil