This is a perfect and delicious holiday gift for family and friends. The combination of chestnuts and walnuts makes this a healthy butter due to the omega 3 and fatty acids from each. Combining them with water and sunflower oil makes for the perfect texture. Many thanks to Josephine Malene at www.atastylovestory.com
1 cup baked and peeled chestnuts (2,5 dl)
½ cup walnuts (50 g)
2 Tbsp sunflower oil
½ tsp salt
3 Tbsp water
Prepare the chestnuts by: Preheating oven to 400 °F/200 °. Use a sharp knife to cut a cross in the top of the chestnuts, place them in a baking pan, and roast for approximately 30 min in the oven. While they are hot, use a knife to remove the shell, it can be a little tricky, but it will be worth the effort! (Tip: Bake a few more minutes in the oven if it is impossible!!)
Use the same baking pan and heat from oven to give the walnuts a little roast, approximately 5-7 min until they look slightly golden and oily.
In a blender add all walnuts and chestnuts and blend until very fine texture. Then add oil + salt and a pulse, and 1 Tbsp of water a time and pulse until the perfect creamy texture is reached. Season to taste.
Keep the butter in a jar in the fridge for up to 2 weeks or maybe more.