Celery Leaf Pesto
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
1 cups
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Calories
1688 kcal
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Course
Condiments
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Cuisine
Italian-American Fussion
Celery Leaf Pesto
Description
This pesto recipe starts by washing celery leaves and drying them carefully before pulsing them in a food processor with garlic, almonds or walnuts, lemon zest, and grated Parmesan cheese until a thick paste forms. Olive oil is then incorporated gradually to combine the mixture into a smooth sauce. Salt and pepper are adjusted to taste, and additional olive oil can be added to achieve the desired consistency.
The resulting pesto has a bright, vegetal flavor from the fresh celery leaves, complemented by the nuttiness of the almonds and the savory sharpness of Parmesan. Garlic and lemon zest add aromatic depth, making it suitable as a spread, sauce for pasta, or a flavorful addition to various dishes.
Due to its fresh herb content, this pesto is best consumed promptly or stored properly. The recipe suggests covering the surface with olive oil to extend refrigeration life. The pesto also freezes well, making it convenient for later use.
Storage in a tightly sealed container preserves freshness for several days. This pesto provides a way to use celery leaves, which are often discarded, turning them into a versatile and flavorful condiment.
Ingredients
- 4 cups celery leaves 120g, loosely packed
- lemon zest grated from 1
- 2 cloves garlic
- 1/2 cup almonds or walnuts, 40g, flaked
- 1.5 cups Parmesan Cheese 135g, grated
- 1/2 cup olive oil 120g
- salt to taste
- black 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
- Store pesto in a tightly sealed container in the fridge for up to 3 days; cover the surface with olive oil to extend to one week.
- Freeze pesto for up to 6 months to preserve flavor and freshness.
- Adjust olive oil amount to achieve desired consistency, adding more for a thinner sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cups
Amount Per Serving
Calories 1688 kcal
% Daily Value*
| Calories | 1688kcal | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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