Celery Leaf Pesto
Hello Friends,
Since moving to my new house on the lagoon, I've been trying to discover what greens will grow well in my sandy -- and often-wet -- soil. So far, I've tried -- without success -- arugula, Swiss Chard, and kale.
But there are violets everywhere and I've been using their leaves in soups and sautés (recipes to come). This year, I also planted celery plants early in the spring. Flash forward to September -- now -- and, although I don't have any thick, juicy celery stalks, I do have an abundance of healthy celery leaves. I'm used to using celery leaves in soups and salads, but what would they taste like all on their own?
My first attempt to answer this question came in the form of a celery leaf pesto, which I used on orzo to make a vibrantly-green, delicious side, which would be a splendid accompaniment to fish or chicken.
Any pesto recipe would do but I make mine with canola oil and walnuts (for their Omega-3s, of course). This was so good that I plan on making extra to freeze for the winter!
Salut and be well,
Susie
Ingredients:
4 cups celery leaves
2 cloves garlic
1/3-1/2 cup canola oil (to taste)
salt and pepper to taste
1/4 cup walnuts (to taste)
1/2 cup grated parmesan (to taste)
Puree everything in a Cuisinart and store in the fridge or freezer until you need it.
1 Response
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Margaret Rose Gardner
October 19, 2023
Wow Susie, this pesto sounds healthy and delicious. Thanks for sharing. I will definitely try this one.
Are you canning this fall?
I plan to can Concord grape 🍇 juice.