celery leaf pesto
In the winter months, I have a tendency to cook plenty of braises and soups and therefore, go through a lot of celery. This recipe is a great way to utilize the leaves in place of summery basil. If you’re a little short on celery leaves, supplement with other herbs like Italian parsley or mint. Use the pesto with pasta, on sandwiches and crostinis or as a dip for crudite.
yield ~ 3/4 cup
1/2 cup hazelnuts or walnuts
1 T golden raisins
1 garlic clove
1/4 cup grated Pecorino
1/4 cup grated Parmesan
2 packed cups celery leaves
1/2 lemon, zested and juiced
1/2 cup extra virgin olive oil
recipe prep
Preheat oven to 350F. Spread nuts out on a rimmed baking sheet and toast for 10 minutes, shaking the pan halfway through. Let cool.
Meanwhile, combine golden raisins and 2 tablespoons of hot water in a small bowl. Let raisins soften at least 2 minutes. Remove raisins and reserve liquid separately.
Add nuts, golden raisins, garlic, Pecorino and Parmesan to the bowl of a food processor and pulse until finely ground. Add celery leaves, lemon juice and zest. With the motor running, pour olive oil in a slow, steady stream until pesto is mostly smooth. Add salt to taste. Thin with raisin soaking liquid as needed.
do it ahead Pesto can be made a day ahead, just drizzle with a layer of olive oil and store in an airtight container to prevent browning.
