• 1 c. of roasted & shelled chestnuts (@20 nuts)
• 2 cloves garlic
• 1 tsp. brown roasted sesame
• 1 red chili
• Pinch of Sel Gris sea salt
• 2 tsp. Hojiblanca EVOO
• 1/4 c. water
• 2 tsp. lemon juice

Preparation: a pan, add the olive oil and the chili first, followed by all the remaining ingredients. Cook for a few minutes only until the chili turns brown. Grind to a fine paste. Garnish with basil or mint (optional). Serve with warm bread or with a vegetable platter.
*An original Carter & Cavero recipe adaptation from