Celery and almond pesto, a tasty sauce, perfect for seasoning main courses, salads, and, why not, second courses. In this recipe, you’ll also find a vegan, lactose-free version. However you prepare it, it will be a success. This celery-based no-cook sauce is prepared in a flash, and all you need is a blender. The recipes with celery pesto you can create are endless, feel free to get creative because this celery pesto is delicious. The vegan celery pesto version here is just as tasty even without cheese.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 361.17 (Kcal)
- Carbohydrates 7.24 (g) of which sugars 2.58 (g)
- Proteins 10.53 (g)
- Fat 33.45 (g) of which saturated 4.88 (g)of which unsaturated 8.44 (g)
- Fibers 4.25 (g)
- Sodium 501.07 (mg)
Indicative values for a portion of 2 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
Ingredients
- 4 stalks celery
- 2.82 oz blanched almonds
- 1 clove garlic
- 2.12 oz Grana Padano cheese, grated
- 2.7 tbsp milk (40 ml)
- 3 tablespoons extra virgin olive oil
- Half teaspoon fine salt
- 6 leaves basil
- 4 stalks celery
- 3.53 oz almonds
- 3 tablespoons extra virgin olive oil
- 2.7 tbsp soy milk (unsweetened)
- 1 clove garlic
- Half teaspoon fine salt
What You Need
- 1 Blender
Preparation
Peel the garlic clove, place it in the blender jar, add the cheese pieces, almonds, and blend. Wash the celery stalks, remove any strings, cut them into large pieces, and place them in the jar. Add the salt, oil, basil, and blend until you get a creamy mixture.
For the vegan celery pesto version: peel the garlic and place it in the blender jar, add the almonds, and blend. Add the cleaned and stringless celery stalks, basil, soy milk, salt, and oil. Blend well until smooth.
Now your celery and almond pesto is ready to be enjoyed. You can store it in a glass container in the fridge for up to 5 days.
Tips for a Perfect Celery and Almond Pesto
Be careful not to overheat the almonds; place the blender jar in the fridge a few hours before.
To increase fiber content, leave the almond skin on. It’ll be a bit darker but more flavorful.
Celery and Cashew Pesto
You can replace almonds with an equal weight of cashews.
