Have you ever used celery to make a good pesto? No? Then it’s time to try it absolutely! I initially made it using only the leaves and adding almonds along with a modest amount of pine nuts, but later I also used celery stalks and replaced the almonds with hazelnuts, and I must say it was even better! The combination of these simple quality ingredients has created an incredibly healthy and versatile condiment, as well as surprisingly tasty! By thinning it with cooking broth, you can dress your favorite pasta, or serve it more creamy and dense for an aperitif, accompanied by croutons, bruschetta, breadsticks, or whatever your imagination suggests! Of course, the leftover stalks should not be thrown away but widely used almost as a kind of crudités with other vegetables, and I assure you it will be a hit!
CURIOSITY: Did you know that celery contains potassium, phosphorus, magnesium, calcium, vitamin C, vitamin K, and in smaller amounts, some B vitamins and vitamin E? The celery is also composed of about 90% water, which is why it is diuretic and purifying. It contains lutein, an antioxidant protective towards the brain.
Other quick pestos and accompanying sauces here:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything extra!
- 5.3 oz celery (stalks and leaves)
- 1.4 oz almonds (or toasted hazelnuts)
- 0.35 oz pine nuts
- 3 tbsp Parmigiano Reggiano DOP (grated)
- 1 clove garlic (or garlic powder to taste)
- 4 tbsp extra virgin olive oil (+ to taste before serving)
- 1 pinch salt
Tools
- 1 Knife
- 1 Mixer
Preparation
Wash and clean the celery, obtaining about 3.5 oz of leaves and stalks and chop them coarsely with a knife.
Transfer them to a mixer and pulse repeatedly until finely chopped.
Add the hazelnuts or almonds and continue chopping.
Add the whole garlic or powder, if you prefer, and the pine nuts.
Blend again, adjusting with salt.
At this point, add the grated Parmesan and finish with olive oil.
Blend until you obtain a creamy consistency and slightly grainy. Add more oil if you prefer a finer, more liquid texture.
Serve with a drizzle of oil on the surface.
And voilà… your celery pesto is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉You can store the pesto in the fridge in containers with a lid for 2/3 days, always ensuring to cover the surface with a drizzle of oil. Freezing is recommended, without the addition of grated Parmesan which should be added only after thawing.
👉You can store the pesto in the fridge in containers with a lid for 2/3 days, always ensuring to cover the surface with a drizzle of oil. Freezing is recommended, without the addition of grated Parmesan which should be added only after thawing.
Tips, Notes, Variations, and Suggestions
🟣 As I mentioned above, you can replace the almonds with hazelnuts or, if you prefer, even a handful of walnuts.
