We’ve been on holidays for a couple of months, travelling far and wide. I’ve eaten some wonderful meals and tried lots of new dishes but I didn’t do any cooking. Gosh, how I’ve missed it. So now that we’re back home, it’s time to get back into the kitchen. It’s also time to pull our horns in and cap our spending for a while. This means preparing fresh meals and eating at home to make up for all that eating out and stretching the ingredients just a little bit further.
Is Their a Point to Celery?
Our house sitter did a great job of stocking the fridge for our return. One of the things he bought was the biggest bunch of celery I’ve seen in a long time. He laughingly said he liked to occasionally buy something to keep the worms happy. Meaning, he buys celery and then does nothing to it. There’s a whole world on the internet who believe celery to be the ‘most useless vegetable ever’. My views aren’t as extreme but I do know that a little celery seems to go a long way. I’d done a pretty good job of working my way through the bunch but didn’t want to waste any of it. I had heard of carrot top pesto but given my general aversion to carrots, was unlikely to be making it any time soon. Celery Top Pesto though, was worth a go.
The taste of Celery Top Pesto is savoury and herbaceous rather than the typical peppery flavour that celery tops often have. The oil, nuts and cheese smooth out any bitterness. I used Brazil nuts for their mild taste and creamy texture but cashews or macadamias would also be suitable. Similarly, use a mild or neutral tasting olive oil so it doesn’t overpower the flavour of the mild celery tops. Celery Top Pesto can be used as a dip, spread on a pizza base or added as a topping for to soup. Try it spread on crusty bread, sprinkled with a little extra Parmesan and then grilled.
Celery Top Pesto
- Celery tops (leaves) of 1 large head of celery (approx two medium packed cups)
- 30g Parmesan cheese, grated
- 30g Brazil nuts, roughly chopped
- 4 x tbsp olive oil
- Salt to season
- Place all ingredients except the salt in a jug and blend using a stick blender until a smooth paste forms. You are looking for a spreadable consistency.
- Loosen with a little extra olive oil if the paste it too thick for your needs.
- The inclusion of the salty Parmesan may mean the Celery Top Pesto does not require any further seasoning. Test the flavour and then add a small amount of salt if required.
- Store in the fridge a bowl with plastic wrap pressed onto surface of pesto to prevent oxidation. Use within a week.
- Serving suggestions above or, swirl it through pasta.
Makes approx 1 cup