Step 1: Prep the Leaves
- Trim celery leaves, wash well, and dry to avoid watery pesto.
Step 2: Blend the Pesto
- In a food processor, combine celery leaves, nuts, Parmesan, and garlic.
- Pulse until finely chopped.
- With the motor running, slowly drizzle in olive oil until smooth.
Step 3: Make It Creamy
- Stir in cream cheese or Greek yogurt for a silky texture.
- Adjust with lemon juice, salt, and pepper.
Step 4: Serve & Store
- Use immediately, or store in a jar covered with a thin layer of olive oil.
- Keeps for 4–5 days in the fridge, or freeze in ice cube trays for longer storage.
Serving Suggestions
- Toss with hot pasta for a quick dinner.
- Spread on sandwiches, wraps, or toast.
- Drizzle over roasted vegetables, chicken, or fish.
- Use as a dip for crackers or fresh veggies.
Tips & Variations
- Vegan: Swap Parmesan with nutritional yeast.
- Nut-free: Use sunflower or pumpkin seeds.
- Extra creamy: Blend in a ripe avocado.
- Spicy kick: Add a pinch of chili flakes.
Why This Recipe Works
Celery leaves have a bright, herbal flavor similar to parsley, which makes them a perfect base for pesto. The nuts add richness, the Parmesan adds umami, and the olive oil brings everything together. Adding cream cheese or yogurt creates a luscious texture that makes it extra versatile.
Final Bite
Fresh, creamy, and endlessly adaptable, this Celery Leaves Pesto proves that sometimes the best recipes come from kitchen scraps. It’s quick, healthy, and guaranteed to become a staple in your fridge.