Celery Almond Pesto


celery pesto recipe
This is a milder and — I assume — more kid-friendly pesto. Just every bit as delicious as the classic basil-pine nut, though.

Use fresh herbs, fresh garlic, good quality raw nuts, the best olive oil you can afford (this is when it really counts), and excellent Parmigiano-Reggiano.

almond pesto recipe
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All you have to do is blend together in the food processor: 4 cups of fresh celery leaves (Chinese celery is more leafy, darker in color, and has more pronounced celery taste), 1/3 cup raw blanched almonds, 3/4 cup extra-virgin olive oil, 2 large garlic cloves (peeled), 1/3 cup grated Parmigiano-Reggiano, and 1 teaspoon salt.

17 Responses to Celery Almond Pesto

  1. Mae April 18, 2010 at 4:38 pm #

    Oh my gosh, this sounds great. The fresh green of celery and the almonds… WANT.

  2. M April 18, 2010 at 5:05 pm #

    Mm, sounds delicious. I often like to make a very similar pesto using parsley and almonds – it’s especially great over angel hair pasta. :)

  3. Dimah April 18, 2010 at 5:05 pm #

    That looks and sounds delicious! Thanks for sharing :)

  4. Arwen from Hoglet K April 18, 2010 at 7:05 pm #

    I’m a celery lover, so this sounds like a great pesto. I like the idea of serving it with potatoes rather than pasta too. A friend of mine who does long distance running told me he likes eating potatoes with pesto because they require little chewing – but I think it would be nicer to sit down and enjoy them!

  5. Colette April 18, 2010 at 8:01 pm #

    wow, I’ve never seen pesto with celery leaves!I have to try it! I’ve tried rocket, coriander (in fact 3 days ago I published a post on coriander pesto, which I also love…funny so many people dislike coriander, though!) Whenever I find a decent-looking celery with beautiful fresh leaves, I’ll try it and let you know! thanks for the great idea!

  6. 5 Star Foodie April 20, 2010 at 2:30 am #

    This is a great idea and I like that it is milder – my daughter has been having a bit of a hard time with regular pesto but I think this one will be just right for her. Thanks!

  7. Manggy April 20, 2010 at 5:57 am #

    I guess this is my turn to confess that I usually throw out the celery leaves? I have no idea what to do with them!! (don’t shoot me!) I have one very good idea now, though ;)

  8. Jennifer April 25, 2010 at 2:15 am #

    Oooh, I love this idea! Celery & almonds sound like a perfect pesto combination!

  9. LetMeEatCake Eat With Me! April 25, 2010 at 2:46 pm #

    Wow i never thought to use celery in a pesto, but what a great idea! Sometimes pestos can be too spicy so celery is such a great alternative to arugula or basil. I can’t wait to try it out i love celery!

  10. Valen April 25, 2010 at 2:53 pm #

    I love potatoes with pesto! This looks delicious!

  11. Kathleen October 1, 2012 at 4:58 pm #

    It sounded great. I have made pesto with radish greens and that was great. I am disappointed with the celery leaf pesto. It is very bitter.

  12. Matt October 20, 2012 at 7:23 pm #

    I used Marcona almonds for even more richness and creaminess in your recipe. It was delicious. The celery leaf was very fresh tasting. It’s a great way to make use of all the celery when I buy it at the farmers market: bottom for mirepoix and top for pesto.

Trackbacks/Pingbacks

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