Celery Leaf Pesto

Submitted by Paris D

"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"

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 12

ingredients

• 1⁄8 cup pine nuts, toasted
• 1⁄2 large garlic clove, peeled
• 1⁄4 cup flat leaf parsley, tightly packed
• 1⁄2 cup celery leaves, tightly packed (choose the tender leaves)
• 1⁄8 teaspoon kosher salt
• 1⁄2 cup olive oil
• 1⁄8 cup parmigiano-reggiano cheese, freshly grated
• 1⁄2 lemon, zest of
• 1⁄2 lemon, juice of

directions

1. Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
2. Slowly drizzle in the olive oil.
3. Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
4. Season to taste with salt.
5. If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.