CELERY PESTO

Adapted from Food52
This recipe utilizes fresh, locally-grown celery which is much different than California celery you will find at the grocery store. Wisconsin grown celery has a much stronger flavor, is much drier/more fiberous and generally is used like an herb would be used. I’ve tried putting peanut butter and raisins on my celery… it's okay but not the fresh watery snack we are used to.

Ingredients:
1 bunch local celery, chopped roughly (not the kind you buy at the grocery store!)
1 garlic clove
¼ c. mixed nuts of your choice (pine nuts are traditional but I like walnuts better)
¼ c. parmesan cheese (optional)
1 TBSP lemon juice
~1/3 to ½ c. olive oil
Salt and Pepper
 
Directions:

  1. Toast your nuts in a dry pan until fragrant and let cool.

  2. In a food processor (if you don’t have one, just mince everything as tiny as possible and mix very well), pulse the whole celery bunch, garlic, nuts, cheese, lemon juice, a splash of water and a bit of olive oil. 

  3. While the processor is running, slowly drizzle in a ¼ c. of olive oil. 

  4. Stop, add salt and pepper to taste. Run the processor again and add more olive oil until the consistency is pesto-like.

  5. Enjoy over fresh pasta, on tomato soup, pizza or grilled summer squash.

CeleryBethanee WrightComment