Recipe: celery leaf pesto, gremolata or dip
A glut of celery in the weekly veggie box made me get creative with a zero waste food challenge. The leaves turn out to be both tasty and versatile. This recipe is just a rough guide, quantities don’t need to be exact just make to taste.
Celery leaf pesto, gremolata or dip
Base ingredients:
1 – 2 cups celery leaves, cleaned and dried
2 cloves of garlic, crushed
½ – 1 cup any nuts, raw (cashew, peanut, macadamia etc)
100 – 150 ml tablespoons, neutral oil (or half olive/sunflower)
Pinch of salt
To intensify flavour add one or more of the following:
A small handful of fresh herbs, eg parsley, dill, basil
Capers
Lemon zest and/or juice
Parmesan (cow or faux cheese) or nutritional yeast for a more traditional pesto flavour
Add all ingredients except the oil, to food processor and blitz. Drizzle in the oil and process until a smooth paste. Add more oil of needed until it reached a pesto-like consistency.
How to use celery leaf pesto, gremolata or dip
As a dip – as is or stir through a little mayo to make it creamier
Stirred through steamed potatoes
In a salad sandwich
On fish, meat, tofu, veg (or a burger!)
Added to a vinaigrette in a salad dressing
More waste hack inspiration
Use it All: The Cornersmith guide to a more sustainable kitchen. Cornersmith’s inventive zero waste hacks to use every part of every vegetable – including celery.
Operation pineapple: how to use every part of this beautiful tropical fruit.
This recipe is vegan/vegan adaptable and gluten-free. Dive into the food archive for more delicious, simple and healthful recipes.
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