The celery pesto, a tasty and easy recipe to dress our pasta dishes and more. I often make it to enjoy on hot, freshly toasted bread. I guarantee that if you try it, you won’t be able to do without it anymore. Plus, it’s uncooked, so it’s really easy to make. Give it a try yourself.
Sometimes, I make it with walnuts, but more often with pine nuts. You can also make it with almonds, so vary it up, and each time you’ll have a different celery pesto to enrich your pasta or buffet.
Below, I leave you other delicious pesto recipes to accompany your pasta dishes, and then let’s find out how to prepare celery pesto after the photo!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 153.51 (Kcal)
- Carbohydrates 2.63 (g) of which sugars 0.86 (g)
- Proteins 5.17 (g)
- Fat 14.22 (g) of which saturated 3.72 (g)of which unsaturated 3.97 (g)
- Fibers 1.02 (g)
- Sodium 406.04 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Celery Pesto Ingredients
- 1 stalk Celery (the heart and leaves)
- 2 tbsps pine nuts (or chopped walnuts)
- 2 cloves garlic
- 1 pinch coarse salt
- 1.8 oz Parmigiano Reggiano PDO (Grated)
- as needed extra virgin olive oil
Tools
- 1 Immersion Blender
Celery Pesto Preparation
Preparing the celery pesto is really a breeze.
First, remove the outer stalks from your celery, leaving the heart and all the leaves. Wash it and dry it well on a clean cloth.
Place the pine nuts (or the broken pieces of walnuts) in a food processor or in a mortar if you have one.
Add a pinch of coarse salt and the garlic cloves, roughly chopped.
Tear the celery stalks into pieces along with the tops and leaves.
Start the processor or begin pounding with the pestle to break the pine nuts and garlic cloves.
Add the previously chopped celery heart and leaves, then continue to pound if using a mortar or use the processor by pulsing.
If using the processor, be careful not to run it too fast, otherwise the celery leaves will turn dark.
When a cream begins to form, incorporate the grated cheese and drizzle in some good extra virgin olive oil until you reach the desired consistency.
At our house, we like the chunky pesto, so when we dress the pasta, we can feel the little pieces of pine nuts between our teeth. But if you prefer it creamy, keep blending or pounding until you have a thick cream.
Taste it and if necessary, add a pinch of salt again. Your celery pesto is ready to dress the pasta.
If you want to store the celery pesto, place it in a glass jar, covering the surface with a drizzle of extra virgin olive oil, and close with the lid.
Store in the fridge, and you’ll have the pesto ready.
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How to store celery pesto
You can store it in a hermetically sealed glass jar in the fridge for 3/4 days.
Other recipes
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