The sauce I’m suggesting you try today is truly unique. It’s a celery pesto made using the leaves of this vegetable. This makes it a genuine recycling recipe since, in most cases, we tend to discard and throw away these poor leaves. I’m sure you won’t do it anymore if you try my recipe. A delicious and unusual pesto that will impress. Great for dressing pasta; also great for making tasty crostini.
Other pesto recipes you might be interested in:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the celery pesto
With these quantities, I made about 7 oz of celery pesto.
- 4 cups green celery leaves
- 1 shallot (small)
- 1/4 cup pistachios (shelled weight)
- 1/4 cup blanched almonds
- 1/2 cup pecorino cheese
- 1/4 cup extra virgin olive oil
- salt
Tools
- 1 Food Processor
- 1 Salad Spinner
- 1 Jar with airtight seal
Preparation of the celery pesto
Wash the celery leaves very well and dry them using a salad spinner.
Then put them in a food processor with all the other ingredients and blend intermittently until a more or less fine homogeneous mixture is obtained depending on personal taste (I love it rather coarse). Adjust the salt if necessary. With this amount of oil, the celery pesto is rather thick; if you prefer a softer cream, you just need to add more oil until you reach the desired consistency. I prefer to reduce the oil and subsequently soften the pesto with a few tablespoons of pasta cooking water.
Transfer the celery pesto to an airtight container, cover with a layer of oil, and store in the refrigerator until use. Enjoy! Paola
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