Celery Leaf Pesto Recipes

CELERY LEAF PESTO

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).

CELERY LEAF PESTO

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.

CELERY LEAF PESTO

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!

CELERY LEAF PESTO

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.

LEFTOVER CELERY LEAF PESTO

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.

CELERY SOUR MOCKTAIL

Steps:

• Prepare the celery simple syrup: In a small saucepan, combine sugar, allspice, peppercorns and salt (if using) with 1 cup water. Heat over low, stirring frequently, just until sugar dissolves, about 3 minutes. Remove from the heat, add the celery leaves (and parsley leaves, if using). Set aside to steep at room temperature for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1½ cups syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
• Prepare the chamomile tea base: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea and lemon peels. Allow to steep for 10 minutes, then remove the tea bags and peels or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
• Prepare the cocktail: In a shaker, add lime, celery pieces and the simple syrup. Muddle to smash and release the lime's juices. Add the chilled chamomile tea and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into a chilled Nick and Nora or coupe glass.