How to Make Celery Leaf Pesto

This recipe from thekitchn.com for celery leaves knocked my socks off! ..And it’s cold outside!!! So I quickly put my socks back on and raced over to the computer to share the recipe with you! *hold onto your socks*

Prepare celery leaves into a puree for a flavorful and bright pesto with toasted nuts and Parmesan cheese. In a food processor, fitted with a standard blade, chop 2 small garlic cloves until they won’t break down any further. Add 1/2 cup walnuts or almonds, and 2 to 3 cups celery leaves; blend until finely chopped. Scrape down the sides of the bowl. Blend again, streaming in 3/4 cup to 1 cup olive oil through the top feed tube until smooth. Add 1/2 cup Parmesan or Pecorino cheese. Season with salt and pepper to taste.

Serve as a spread over toasted Italian bread with thick slices of heirloom tomatoes, a drizzle of good olive oil, and flaked sea salt. Layer it into a hearty sandwich with avocado, thinly sliced cucumber, goat cheese, and arugula. Give thanks… and enjoy!

Nutritional Benefits

Celery leaves offer nutritional value that can boost your health. Celery leaves are loaded with vitamins, minerals, fiber, macronutrients and have a great balance of calcium, magnesium and phosphorus that are beneficial for bone, joint and ligament health while strengthening nerve and muscle function. The vitamin E you get in celery leaves gives your cells antioxidant protection. Celery leaves contain a small amount of iodine but by pairing with foods rich in this mineral such as sea bass, perch and haddock, you can increase your iodine intake. 

Tip: By juicing celery leaves you get 500% morecalcium, magnesium, vitamin c and phenolic compounds than you would from just eating the stalk.