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.