If you’ve been buying celery at the grocery store your whole life, you might be surprised to learn that it has leaves (gasp!). I, too, was shocked when I picked up my first bunch of local celery from my CSA almost three years ago and found its familiar stalks buried deep beneath bright green, frilly leaves. I was even more surprised when I learned that I should eat these greens. One taste of my Celery Greens and Lemon Pesto had me convinced that everybody should be buying locally grown celery and eating the bonus greens that come with it.
Celery greens are exactly what you might think they are: the leaves that grow on top of celery stalks. Although celery greens are vibrant, lemony, and fresh, they get chopped off before they reach the grocery store. I know what you’re thinking: that’s a disgrace! And, you’re right. It’s just another reason to make a trip to your local farmers’ market, join a CSA, and start a garden. Trust me when I say that this Celery Greens and Lemon Pesto is worth taking all three of those measures. What could be better than bright, fresh celery greens combined with pungent garlic, citrusy lemon, and rich fruity olive oil? Even traditional pesto lovers will have a difficult time turning this recipe down.
- 2 cups celery greens
- ½ cup almonds, toasted
- 2 cloves fresh garlic
- 3 tablespoons nutritional yeast
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 teaspoons lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked pepper
- Add all ingredients to a food processor or blender. Pulse the ingredients until they are combined.