Celery Greens Pesto

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

Celery is crunchy and delicious, both cooked and raw: we use
it to add flavour to our sauces and roasts, or we just snack on it before we
start preparing dinner.

But what about celery greens? Instead of throwing them away, I’ve prepared a delicious and aromatic pesto, perfect to spread over some toasted bread, or to eat with pasta.

Serves: 2 | Preparation time: 10 mins | Cooking time: 15
mins
Celery leaves: 60 g
Almonds, peeled: 20 g
Anchovy fillets in olive oil: 3-4 fillets
Water: 1 tsp
Chili pepper flakes: to taste
Extra virgin olive oil (EVOO) or seed
oil: to taste
Method

Rinse the celery under cold running water. Gently dry it
with a clean kitchen cloth, then chop it finely. Place the celery in a food
processor, along with a tablespoon of olive oil. Add the anchovy fillets, the
water and the almonds, and start blending everything together. Add more oil
from time to time to make sure the mixture is moist, smooth and without lumps. 
Tip: Celery leaves and anchovies have a strong taste! This is why we are not adding any salt. The almonds are meant to make this pesto a bit milder. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
MyPinchofItaly.co.uk Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 113	Post Options Post Reply Quote MyPinchofItaly.co.uk Report Post Thanks(0) Quote Reply Topic: Celery Greens Pesto Posted: 22 September 2019 at 07:35
	Celery is crunchy and delicious, both cooked and raw: we use it to add flavour to our sauces and roasts, or we just snack on it before we start preparing dinner. But what about celery greens? Instead of throwing them away, I’ve prepared a delicious and aromatic pesto, perfect to spread over some toasted bread, or to eat with pasta. Serves: 2 \| Preparation time: 10 mins \| Cooking time: 15 mins Celery leaves: 60 g Almonds, peeled: 20 g Anchovy fillets in olive oil: 3-4 fillets Water: 1 tsp Chili pepper flakes: to taste Extra virgin olive oil (EVOO) or seed oil: to taste Method Rinse the celery under cold running water. Gently dry it with a clean kitchen cloth, then chop it finely. Place the celery in a food processor, along with a tablespoon of olive oil. Add the anchovy fillets, the water and the almonds, and start blending everything together. Add more oil from time to time to make sure the mixture is moist, smooth and without lumps. Tip: Celery leaves and anchovies have a strong taste! This is why we are not adding any salt. The almonds are meant to make this pesto a bit milder.
	www.mypinchofitaly.co.uk

Sponsored Links

Wannabebwana Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 101	Post Options Post Reply Quote Wannabebwana Report Post Thanks(0) Quote Reply Posted: 22 September 2019 at 16:08
	I like making a parsley pesto for my vegetarian SD. I don’t have a food processor and my blender just makes a mess. I find that putting it through the grinding attachment on my Kitchenaid works well, with the large bore grinder plate.

MyPinchofItaly.co.uk Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 113	Post Options Post Reply Quote MyPinchofItaly.co.uk Report Post Thanks(0) Quote Reply Posted: 23 September 2019 at 10:17
	I also like the parsley pesto, you can indulge yourself as you want Pesto in general, following its tradition, it would be better to do it with a pestle and mortar, but for a homemade pesto made in our kitchen, the food processor, blender or Kitchenaid work perfectly and the result is excellent!
	www.mypinchofitaly.co.uk