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23 January 2016

Food Recipe: Celery Leaf Pesto (A Delicious Italian Twist on Kitchen Leftovers)

I usually buy many stalks of celery every week because I juice them along with cucumber, two carrots, and one-half apple. This veggie juice helps detoxify my body. Unfortunately, I always end up with so many leftover celery leaves. I like them, but my mom and other friends do not particularly like the bitter taste of the leaves when they are juiced, so I usually throw them away. Then I decided, “Why don’t I make homemade celery leaf pesto? I’ll experiment.” Well, it turned out nice, even if I do say so myself. I put it on my whole wheat sandwich as a special spread, add it to my other vegetable dishes, and use it as a side dish and as a dressing for salad. Making celery leaf pesto is easy, and best of all, you can come up with your own recipe as well. Be imaginative and add other ingredients that you like. Bon appétit.

Suggested ingredients

  • 1 to 1½ cups of finely chopped celery leaves
  • 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of balsamic vinegar
  • 1 tablespoon minced garlic
  • ½ teaspoon of finely chopped ginger
  • Salt and pepper to taste


I wanted to add fresh chopped basil leaves, but I ran out. The measurements are not exact, and you can adjust them depending on your taste. If you do not suffer from high uric acid levels, you may add crushed peanuts or almonds, or any healthy variety of nuts. Just use unsalted and uncooked ones to minimize the sodium. I also added about a teaspoon of chia seeds that I bought last year, and I still have some left. Feel free to experiment with adding other healthful ingredients.


Celery Leaf Pesto – Italian Style Twist

This recipe transforms leftover celery leaves into a delicious, Italian-style pesto that's fresh, slightly peppery, and perfect for sandwiches, pasta, salads, or roasted vegetables.

Ingredients 
(Makes about 1 cup of pesto)

  • 1 to 1½ cups of celery leaves (washed and finely chopped)
  • ½ cup fresh basil leaves (optional but recommended for Italian flavor)
  • ¼ cup extra virgin olive oil (add more as needed for consistency)
  • ¼ cup grated Parmesan cheese (or Pecorino Romano)
  • 2 tablespoons balsamic vinegar (you can substitute with lemon juice for a brighter flavor)
  • 1 tablespoon minced garlic
  • 2 tablespoons toasted almonds, pine nuts or walnuts (unsalted, uncooked)
  • ½ teaspoon finely chopped fresh ginger (optional for a modern twist)
  • 1 teaspoon chia seeds (optional, for texture and nutrients)
  • Salt and freshly ground black pepper to taste


Instructions

  1. Toast the nuts (almonds or pine nuts) lightly in a dry pan over low heat until golden and fragrant. Let them cool.
  2. In a food processor or blender, combine the celery leaves, basil (if using), garlic, ginger, and nuts. Pulse until coarsely chopped.
  3. Add the Parmesan cheese, balsamic vinegar (or lemon juice), chia seeds, and a pinch of salt and pepper.
  4. While blending, slowly drizzle in the olive oil until the mixture becomes smooth and spreadable. Add more oil if needed for a thinner consistency.
  5. Taste and adjust seasoning—add more cheese, vinegar/lemon, or nuts depending on your preference.
  6. Transfer to a jar and store in the fridge for up to a week.


Serving Suggestions
Spread on whole wheat or sourdough sandwiches.
Toss with hot pasta and a spoon of pasta water.
Use as a dip or drizzle for roasted vegetables.
Mix into salad dressings or grain bowls

For more recipes, visit our RECIPE PAGE

 
Key words
“Zero-Waste Celery Leaf Pesto: Turn Kitchen Scraps into a Gourmet Spread”
“Don’t Throw Away Celery Leaves—Make This Easy Eco-Friendly Pesto”
“Sustainable Cooking: Celery Leaf Pesto Recipe to Reduce Food Waste”
“Healthy Celery Leaf Pesto with Chia and Olive Oil: A Clean-Eating Favorite”
“Nutrient-Rich Celery Leaf Pesto for Detox and Everyday Meals”
“Clean and Green: Celery Leaf Pesto for Salads, Sandwiches, and More”
“Celery Leaf Pesto with Parmesan and Basil: A Fresh Italian-Inspired Recipe”
“Rustic Italian Pesto Reinvented with Celery Leaves and Toasted Nuts”

 

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