sauce “pesto“ of celery and capers

By • January 16, 2012 0 Comments

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Author Notes: a fresh seasoning for pasta or slices breadastrofiammante

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Serves 6

  • 5,30 ounces leaves of celery
  • 5 tablespoons pine nut
  • 3 tablespoons salted cappers
  • 1 small garlic
  • 1 tablespoon seeds of fennel
  • 1 teaspoon chili
  • juice of half lemon
  • 100 milliliters extra virgin olive oil
  1. To wash the leaves of celery and to dry well. To rinse the capers to remove the salt. To coarsely cut the leaves.
  2. to mince with the blender the leaves with the capers and then one before after the other all the other ingredients.

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