Healthy recipe for Celery Leaf Pesto – serve with the salad of your choice

3 cups celery leaves
a handful flat leaf Italian parsley
¼ cup pitted green olives
1 clove garlic
zest of 1 lemon
½ cup sunflower seeds, toasted
15ml (1 tablespoon) lemon juice
15ml (1 tablespoon) nutritional yeast flakes
125ml (1/2 cup) extra virgin olive oil
sea salt flakes and freshly cracked black pepper

How to
Place the celery leaves, parsley, olives and garlic in a food processor and pulse until broken down and fine.

Add the sunflower seeds, lemon juice and nutritional yeast and blitz once more.

Add the olive oil and season with sea salt and black pepper and pulse to combine.

Transfer the pesto to a sterilised jar and pour a thin layer of olive oil over the top.

Seal until ready to use and store in the fridge.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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