Author Notes: Don't toss the leafy green tops of your celery stalks but use them instead to make your own creamy celery pesto. For a spin on tradition pesto I substituted roasted macadamia nuts and the result? An incredible medley of bright flavors from the celery and deep richness from the cheese and macadamia nuts. This was a true winner in my house and probably the only way I can get my eight year old to eat his celery.
Spread atop a peppered cream cheese spread on bread of your choice and you will have yourself a delicious snack that will have your taste buds wanting more.
Perfect for lunch too with a simple side salad or toss with hot pasta for a quick weeknight dinner. Oh and how about spreading it on a pizza instead of tomato sauce? Are you hungry yet? I am! - Monica Bennett
Makes 2 cups
- 4 cups loosely packed celery leaves and roughly chopped stalks that the leaves are attached to
- 1 cup roasted Macadamia nuts
- 1 cup grated Parmigiano-Reggiano cheese
- 3 cloves of garlic, roughly chopped
- 1 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 12 ounces whipped cream cheese
- 1 tablespoon coarsely ground black pepper
- Except for your olive oil and Parmesan cheese, place all ingredients in your food processor.
- While the food processor is running, slowly drizzle in your olive oil taking care to scrape down the sides of the bowl so everything is blended together.
- Add your Parmesan cheese and pulse about three times until the cheese is blended with the mixture. Set aside and prepare your peppered cream cheese.
- In a medium sized bowl mix together your cream cheese, black pepper and a pinch of salt (to taste). Mix well.
- On toasted bread of your choice, spread your cream cheese and then spread the pesto on top. Garnish with a generous pinch of chopped Macadamia nuts, drizzle of olive oil and crunchy, flaky sea salt.
- This recipe was entered in the contest for Your Best Celery Recipe