CELERY LEAF PESTO
With this celery leaf pesto, there's no need to throw away those celery tops anymore. This 6 ingredient, 5 minute, flavourful pesto is perfect for everything from spreading on pizza bases to mixing through pasta.
Provided by Marie Roffey
Categories Accompnaniement Snack
Time 10m
Number Of Ingredients 6
Steps:
- Wash and dry celery leaves well.
- Add celery leaves, garlic, Parmesan and toasted cashews to the bowl of a food processor and blend on low until finely choppped.
- With the processor still on low, start drizzling in the olive oil in a slow steady stream.
- If not using it straight away, Store in the fridge in a preserve jar with a layer of oil on top for up to 4-5 days.
Nutrition Facts : ServingSize 32 g, Calories 144 kcal
CELERY LEAF PESTO
If you've ever bought a beautiful bunch of celery with all those leaves and you didn't know what to do with them - the answer is - celery leaf pesto! It's the quickest and simplest thing to make with celery leaves.
Provided by Aleksandra
Categories sauce
Time 10m
Number Of Ingredients 7
Steps:
- Wash the celery leaves in cold water and lightly pat them dry.
- Add all the ingredients, except the olive oil, to a food processor bowl. Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time).
- Add the olive oil and pulse the sauce at the lowest speed until well combined or whisk in the olive oil by hand.
- Season to taste with salt and pepper. You can also add more olive oil if you want a thinner consistency of your pesto.
- Enjoy!
Nutrition Facts : Calories 1688 kcal, ServingSize 1 serving
CELERY LEAF PESTO
This celery leaf pesto is bright and flavorful. It's wonderful spooned over crostini, crackers, pasta, pizza, salads, chicken, or fish.
Provided by Karen Kerr
Categories Appetizer
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toast the pine nuts by baking them in a 325 degree F oven on a baking sheet for about 8 to 10 minutes, until fragrant. Cool before using.
- In the bowl of a food processor (I used a mini food processor), combine the pine nuts, garlic, salt, half of the olive oil, and the parsley and pulse until just finely chopped.
- Add the celery leaves, the cheese, and the rest of the olive oil and pulse a few times until just blended. You should be able to see the separate ingredients (see photo), but everything is still an even consistency.
- Scrape the mixture into a bowl and stir in the lemon juice. Taste and add more salt if necessary. Stir in more olive oil if the mixture is too thick (I did not have to add more).
Nutrition Facts :
CELERY LEAF PESTO
One serving is a tablespoon. This is delicious even if you aren't a parsley fan. You can hardly even detect any parsley flavor. I found it here: http://www.melbournefoodandwine.com.au/get-inspired/recipes/stracciatella-with-celery-herb-salad-and-celery-leaf-pesto-89
Provided by Paris D
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
- Slowly drizzle in the olive oil.
- Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
- Season to taste with salt.
- If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.
Nutrition Facts : Calories 95.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 0.6, Sodium 42.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 0.6
CELERY CELERY SOUP
Make and share this Celery Celery Soup recipe from Food.com.
Provided by Mindelicious
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
- In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water.
- Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though.
- Process ingredients for the celery pesto in food processor for about 30 seconds. Ladle soup into bowls and top with the celery pesto. Enjoy!
Nutrition Facts : Calories 294, Fat 19.1, SaturatedFat 2.7, Sodium 170.7, Carbohydrate 27.8, Fiber 4.1, Sugar 3.5, Protein 4.4
LEFTOVER CELERY LEAF PESTO
Celery Leaf Pesto, a super simple pesto sauce recipe that uses celery leaves instead of basil! This quick and delicious recipe is a great way to reduce food waste and uses just a handful of ingredients.
Provided by Kristina Todini, RDN
Categories Sauces, Dressings + Dips
Time 5m
Number Of Ingredients 7
Steps:
- Wash + prep the celery leaves: Start by submerging celery leaves in a bowl of water and cleaning it off, making sure to remove any dirt. Us a salad spinner to dry it or lay the celery leaves flat on a plate or kitchen towel.
- Blend ingredients: Toss the cleaned and dried celery leaves in a food processor. Next, add nuts/seeds and garlic cloves. Pulse until finely chopped, slowly drizzling in olive oil until the chopped ingredients are well coated in oil but still chunky.
- Add seasonings to taste: Finish by adding in nutritional yeast, salt, and pepper. Give the pesto a taste and add more seasonings until it's flavored to your liking.
Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, Carbohydrate 3 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g
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- Seasoning Salt. Combine kosher salt with a handful of dried celery leaves to make homemade celery salt. You can dry celery leaves in the oven or microwave; the recipe tells you how to do it.
- Pesto. Substitute dark celery leaves for peppery arugula leaves in this variation on classic pesto. Toss celery pesto with pasta, spread it on pizza and sandwiches, mash it with soft cheese and use it as a dip, shake up a spoonful with oil and vinegar for salad dressing, stir it into soups.
- Salad. Toss light or dark celery leaves into just about any kind of salad, such as tabbouleh. The lemony dressing helps balance the bite of dark parsley leaves.
- Soups and Stews. Any recipe for soup or stew that includes celery in the mix can certainly handle celery leaves, too. Chop up the stems and light or dark leaves to cook with the stalks.
- Garnish. The small, tender, innermost celery leaves are just the right size and texture to make a perfect garnish for deviled eggs. The darker leaves make a colorful, flavorful garnish for soups and stews.
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