CELERY Leaf PESTO
If you have bought a beautiful bunch of celery with all those leaves and you didn’t know what to do with them prepare: CELERY Leaf PESTO.
You can use it just as you would use basil pesto, it tastes very good and is a little bit milder.
Celery is a vegetable widely used in cooking along with carrot and onion. However we are used to eating only the stalk and usually throwing leaves.
This is wrong. The leaves are very tasty and contain more nutritional properties than the stem.
Then you should definitely try this anti-waste recipe.
CELERY Leaf PESTO is also excellent because you prepare it while pasta is cooking.
This recipe involves using almonds together with celery but you can also try with walnuts or pine nuts.
Try the different possibilities and choose your favorite.
Ingredients
Tools
Steps
STEP 1
Cut the garlic clove into small pieces.
Add all the ingredients to a food processor bowl except parmesan (celery cut into pieces, flaked almonds, extra virgin olive oil, garlic, salt)
Start blending.
Do not blend continuously but intermittently so as not to heat the pesto.
It must become creamy and homogeneous.
STEP 2
Finally add Parmesan, blend a few more seconds and the pesto with celery leaves is ready.
Season to taste with salt.
The celery leaf pesto is ready
STORAGE
CELERY Leaf PESTO can be kept in the refrigerator closed in an airtight jar for a maximum of 2 days.
It is possible to put in the freezer.
NOTE
Best cheese is Parmesan, alternatively you can use Grana Padano, Pecorino Romano or a mix of Parmesan and Pecorino.
I used almonds but walnuts would also work very well.
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Varied doses for servings