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.
Ingredients
- 2 cups celery leaves from about 1 bunch
- ⅓ cup pine nuts or other nuts or seeds
- 2 whole garlic cloves
- ½ cup olive oil extra virgin
- ⅓ cup parmesan cheese or nutritional yeast
- 1 pinch salt and pepper
- Optional: squeeze of fresh lemon juice
Instructions
- 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.
Notes
- Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nuts or seeds are perfect for pesto.
- Tools Needed: food processor or blender, knife set, cutting board, salad spinner
- Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use
- Leftovers + storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
- Nutrition notes: This recipe made as written (with nutritional yeast and pine nuts) is plant-based and gluten-free.
Nutrition
Serving: 1servingCalories: 183kcalCarbohydrates: 3gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 119mgPotassium: 192mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 74mgIron: 1mg
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