Celery Leaf Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g celery reens
- 10 g arlic
- 120 g rapeseed oil, cold-pressed
- 50 g walnut kernels
- 0.5 ½ lemon (s), the zest it
- 50 g parmesan cheese
- 1 pinch salt
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Cut the celery greens from the tuber. Wash and shake dry. Place in the blender with the upper small stems. Wash the lemon with hot water and rub dry. Use the abrasion. Peel the garlic.
- Puree all ingredients in a blender. Covered with a layer of oil in a screw-top jar until consumption, store in a cool place.
- Tasty pesto to refine e.g. pasta dishes, gnocchi, salad dressing, soups and stews or as a delicious spread.
- Makes two small glasses of approx. 150 ml each
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