pesto

#Urbantips: Celery Leaf Pesto

EZnKdpJ5.jpg

We’ve got a super fresh, super tasty, and super resourceful #urbantips for you today! Celery is in full force over at our friend’s farm, Little Pond Farm, and we HAD to say yes to this organic, green and full celery. While we used the stems for another recipe coming soon, this celery was so leafy we just couldn’t bear to toss the tops away, so we thought pesto would be the perfect answer!

Another big shock we had was how different this celery tasted from store-bought celery. Y’all shopping at the farmers markets and supporting local farms is where it’s at because we can never go back to plastic packaged celery again. You can get Little Pond Farm’s celery locally at the Saturday Morning Market and we advise that you do because the leaves actually have a strong peppery flavor, and that’s what really makes this pesto recipe!

Ok now on to the pesto! We took celery leaves and mixed it with parmesan cheese, garlic, pecans or walnuts (we prefer the pecans), lemon juice and more to create a creamy, zingy, and delicious pesto! Feel free to top your grilled chicken with it, or make it the base of your flatbread. We’re feeling a big bowl of pasta, veggies, and this pesto is going to hit the spot this week. The options are endless!

Use it within 5 days of making it, but don’t worry, if you can’t finish it in time, just freeze it!

Celery Leaf Pesto

Makes 2 half pint jars or 1 full pint jar

Ingredients:

  • 3 cups celery leaves

  • 1 cup grated parmesan cheese

  • 3/4 cup Extra Virgin Olive Oil

  • 1/2 cup of walnuts or 3/4 cups of pecans (we prefer the pecans!)

  • 4 cloves of garlic

  • 3 tbsp lemon juice

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1/2 tsp pepper

Instructions:

  1. Add celery leaves, cheese, garlic cloves, and nuts to a food processor and blend until smooth.

  2. Then, add all of the remaining ingredients except for the EVOO. Blend again and slowly pour the olive oil into the pesto until it becomes bright and creamy.

  3. Store pesto in jars and use within 5 days. You can freeze a jar of celery leaf pesto for later use and it will unfreeze beautifully.

  4. Enjoy!

Tell us how you’d use your celery leaf pesto in the comments below!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!