This vivid green and piquant pesto looks and tastes fantastic swirled into a rich, creamy soup. It's also great swirled into hot pasta or potatoes. Makes around 350ml.

Ingredients:

100g chestnuts, cooked and peeled

75g hard goat's cheese or cheddar, finely grated

1 small garlic clove, minced

½ tsp Maldon salt, plus 1 good pinch freshly-ground black pepper

2 bunches flat-leaf parsley, washed and picked (50g finished weight)

Juice of ½ lemon

150ml olive oil

50ml groundnut oil or extra-virgin rapeseed oil

Put the chestnuts, cheese, garlic, salt and pepper into the bowl of a food processor and pulse to a fairly grainy mixture. Add the parsley and pulse again until well chopped. Add the lemon juice and slowly add the oil until you achieve the desired consistency (I like it a little granular and not too smooth).

Adjust the seasoning, then spoon into a clean glass jar. Pour a little oil over the top of the pesto, seal and refrigerate for up to two weeks.