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Celery Greens Pesto |
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MyPinchofItaly.co.uk ![]() Cook ![]() ![]() Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
![]() ![]() ![]() ![]() ![]() 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
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.
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Wannabebwana ![]() Cook ![]() Joined: 29 January 2019 Location: Canada Status: Offline Points: 158 |
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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. |
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MyPinchofItaly.co.uk ![]() Cook ![]() ![]() Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
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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!
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