Celery Leaf Pesto
Servings: 1 cups
Ingredients
- 4 cups loosely packed celery leaves 120g
- zest grated from 1 lemon
- 2 cloves garlic
- 1/2 cup flaked almonds or walnuts, 40g
- 1.5 cups grated Parmesan cheese 135g
- 1/2 cup olive oil 120g
- salt and pepper to taste
Instructions
- Wash the celery leaves in cold water and lightly pat them dry.
- Add all the ingredients, except the olive oil, to a food processor bowl. Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time).
- Add the olive oil and pulse the sauce at the lowest speed until well combined or whisk in the olive oil by hand.
- Season to taste with salt and pepper. You can also add more olive oil if you want a thinner consistency of your pesto.
- Enjoy!
Notes
- Storage and freezing: The celery leaf pesto will keep up in the fridge for up to 3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well. Freeze it up to 6 months.
- Calories = whole recipe. This is only an estimate!
Nutrition
Calories: 1688kcal