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
Ingredients
- Pesto
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4 cups
loosely packed celery leaves and roughly chopped stalks that the leaves are attached to
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1 cup
roasted Macadamia nuts
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1 cup
grated Parmigiano-Reggiano cheese
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3
cloves of garlic, roughly chopped
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1 teaspoon
kosher salt
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1/2 cup
extra virgin olive oil
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1 tablespoon
lemon zest
- Cream Cheese
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12 ounces
whipped cream cheese
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1 tablespoon
coarsely ground black pepper
Directions
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Except for your olive oil and Parmesan cheese, place all ingredients in your food processor.
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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.
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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.
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In a medium sized bowl mix together your cream cheese, black pepper and a pinch of salt (to taste). Mix well.
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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.
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