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Celery Leaf Pesto

Celery Leaf Pesto

Image credit to: Boston Organics


  • 4 cups (3 oz) celery leaves
  • 1/2 cups nuts - almonds, macadamias, pinenuts, pistachios and walnuts are all good here
  • 2-3 cloves garlic, minced
  • zest of half a lemon, plus juice to taste
  • 1/2 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan
  • Freshly ground pepper to taste


Place celery leaves, nuts, lemon zest, garlic and salt in food processort and pulse until coarsley chopped. With motor running slowly pour in olive oil until mixture is finely chopped. Add grated parmesan and pulse until just mixed. Taste and adjust for garlic, lemon juice, salt and pepper.

Delicious over pasta, as a sandwich spread, over grilled or roasted vegetables, on fish or chicken, on potatoes, with eggs

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