Celery Leaf Pesto

  • Serves: Makes approximately 1 cup
  • Prep time: 10 minutes

Don't toss the leaves. Transform celery tops into a vibrant, nutty pesto that's packed with flavour and a simple way to reduce food waste.

  • Sauce
  • Sides & Relish
  • Vegetarian

Method

  1. Place the celery leaves, almonds and garlic in a food processor and pulse until roughly chopped.
  2. Add the parmesan and pulse again to combine.
  3. With the motor running, slowly drizzle in the olive oil until the mixture reaches your preferred consistency.
  4. Stir through the lemon juice, if using, and season with salt and pepper to taste.
  5. Transfer to a clean jar and refrigerate until ready to use.

To Serve

  • Toss through hot pasta.
  • Spoon over grilled vegetables or fish.
  • Spread on sandwiches or toasties.
  • Swirl through soups just before serving.
  • Add to grain bowls or roasted potatoes.

Storage

Store in an airtight container in the refrigerator for up to 5 days. To help preserve its colour, pour a thin layer of olive oil over the surface before sealing. It can also be frozen in ice cube trays for convenient portions.

By: ASFM