This pesto is made from celery leaves from our garden, it can also be made with turnip leaves & carrot tops as well. It's very versatile, as you can also ring the changes with the nuts, try ground almonds and why not pistachios? Don't be afraid to mix & match! You may also add fromage blanc to this pesto for a tasty dipping sauce.
Ingredients:
- About 3 cups of fresh celery leaves
- 4/5 cloves of garlic
-
1/2 cup cashew nuts
-
3 T parmesan cheese
- 2T olive oil
- 2t lemon juice
-
Black pepper to taste
Method:
Put all ingredients in a food processor and blend until smooth. According to taste add salt and/or a more olive oil for extra creaminess.
Keeps in a jar in the refrigerator for about a week, but usually, it doesn't last more than 2 days!
