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Prep time
20 minutes
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Cook time
5 minutes
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makes
2 1/2 cups
Author Notes
It has become a tradition, every year I make MY celery pesto. I think I'm waiting for the celery season with as much if not more impatience than the first Quebec’s strawberries from Ile d'Orléans. I love celery leaves, and I have never understood why most of the time we cut them off and do nothing with them… We have to wait for the celery season (from mid-July until in mid-November) to find these famous celery stalks in leaves at farmers' markets that you will need for this delectable, super versatile recipe.
You will be amazed by its green taste and will want to use it on soups, in a big pastas bowl or even in some sauce vierge on top of a beautiful baked or seared white fish. —Jonathan Michaud
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Ingredients
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1
whole celery with leaves on
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60 grams
pine nuts
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60 grams
Pecorino Romano cheese, finely grated
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freshly craked black pepper, to taste
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1 pinch
Espelette or corean pepper flakes
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1 1/2 cups
olive oil (more or less)
Directions
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Extract all the leaves from the celery stalks. Clean and wring thoroughly. Reserve stalks for another use. Using a knife, chop the leaves very finely and reserve in a bowl. You can use a food processor to gain time, but cut leaves only by pulsing to prevent leaves to heat and get watery.
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In a small dry skillet over medium-high heat, toast the pine nuts until they begin to turn golden brown. For a more uniform result, grill in the oven on a baking sheet at 350°F for 5 to 8 minutes, keeping an eye on them. Chop very finely. Add the chopped walnuts and Pecorino to the bowl. Pepper to taste and add Korean chili pepper. Mix well.
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Pour in the olive oil and mix again. Transfer the pesto into airtight jars. Use it right away of keep refrigerated up to a month.
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