Leftover Celery Leaf Pesto Food
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
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
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
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