Celery Leaves Pesto is a simple and tasty condiment ready in just 5 minutes. A delicate and creamy preparation made with celery (ribs and leaves), almonds, grated Parmesan cheese, garlic, extra virgin olive oil, and fresh basil, it's perfect for enhancing pasta dishes and risottos.
A variation on the classic Ligurian recipe, it can be made quickly and easily by simply blending all the ingredients listed in a blender with a pinch of salt and ground pepper: the result will be a sauce with a beautiful bright green color and a slightly grainy texture, ideal for spreading on canapés and slices of toasted bread at aperitif time.
What is Celery Leaves Pesto?
Celery pesto is a modern variation of the traditional Ligurian pesto, born from the same inventive spirit that gave us pesto alla genovese. While classic pesto highlights basil, nuts, and olive oil, celery pesto was developed in Italy as a way to reduce food waste by transforming celery leaves and stalks into a flavorful, aromatic sauce. This sustainable twist quickly found appreciation in Italian home kitchens, where resourcefulness has always been a hallmark of regional cooking. Over time, as Italian immigrants carried their culinary traditions abroad, celery pesto began appearing in the United States, especially in areas with strong Italian-American communities.
Pro Tips for The Best Celery Leaves Pesto
- Select the freshest, brightest green celery leaves. Avoid older or yellowing ones, as they can taste too bitter.
- Lightly toasting nuts before blending enhances their aroma and gives your pesto a deeper, nuttier flavor.
- Pour in extra-virgin olive oil gradually while blending. This helps achieve a creamy consistency without making the sauce too runny.
- Pulse the ingredients instead of blending continuously. This keeps the texture slightly rustic and prevents the leaves from heating up, which can turn them bitter.
Can I Use Celery Instead of Basil for Pesto?
Yes, celery can be used instead of basil to make pesto, especially by using its fresh green leaves. While basil gives traditional pesto its sweet and aromatic profile, celery leaves bring a slightly sharper, more herbaceous flavor with a hint of bitterness. To balance this, many recipes pair celery with milder nuts like cashews or almonds and a squeeze of lemon.
Is Celery Leaves Pesto Vegan?
Celery leaves pesto can be vegan, but it depends on the ingredients used. Traditional recipes include Parmesan or Pecorino cheese, which are not vegan. However, you can easily make a vegan version by swapping the cheese with nutritional yeast, vegan Parmesan, or ground nuts for creaminess and flavor.
What Can I Use Celery Leaves Pesto For?
You can toss it with pasta for a fresh, herbaceous sauce, spread it on bruschetta or sandwiches, or use it as a dip for raw veggies and crackers. It also works wonderfully as a topping for grilled fish, chicken, or roasted vegetables, and can even be stirred into soups or grain bowls for an extra burst of flavor.
Can I Make It Ahead of Time?
Yes, you can definitely make celery leaves pesto ahead of time. It keeps well in the refrigerator for 3–4 days if stored in an airtight jar and covered with a thin layer of olive oil to prevent oxidation.
Does it Freeze Well?
Yes, celery leaves pesto freezes very well. To keep its flavor and color vibrant, store it in small airtight containers or freeze it in ice cube trays, then transfer the cubes to a freezer bag. This makes it easy to thaw just the amount you need. For best results, add the cheese fresh after thawing, since dairy can slightly change in texture when frozen. Properly stored, it can last up to 3 months in the freezer.
How to Store Any Leftovers
To store leftover celery leaves pesto, place it in a clean airtight jar or container and smooth the surface with a spoon. Cover the top with a thin layer of extra-virgin olive oil to prevent oxidation and browning. Keep it in the refrigerator for up to 3–4 days.
Ingredients
How to Make Celery Leaves Pesto
Wash the celery, dry it and chop it roughly with a knife.
Wash the celery, dry it and chop it roughly with a knife.
Place the celery in a blender jug along with the toasted almonds.
Place the celery in a blender jug along with the toasted almonds.
Add the grated Parmesan cheese and the clove of garlic and season with salt.
Add the grated Parmesan cheese and the clove of garlic and season with salt.
Pour the extra virgin olive oil.
Pour the extra virgin olive oil.
Blend everything well until you obtain a creamy and slightly grainy consistency.
Blend everything well until you obtain a creamy and slightly grainy consistency.
Transfer the celery pesto to a sterilized glass jar.
Transfer the celery pesto to a sterilized glass jar.
Enjoy!
Enjoy!
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