So it turns out that i have a slight uric acid accumulation problem. No i don’t need medication,but sure the healthiest way to cure is to have celery seeds (not readily available here) or celery stem juice. I have this juice regularly with different mix of ingredients like fennel, orange, vegetables etc.
So when you use the stems and collect the celery leaves, what do you do? Make this soft and creamy #pesto.
Its super easy, quick and delicious. I keep is ready to use on sandwiches, flatbreads, grilled vegetables, use it as a pasta sauce, salad dressing or a dipping treat.
Make sure you wash the leaves well by using an anti disinfectant like a Veg Wash or some KMnO4 (this a mandatory SOP for all people working in my kitchen to clean of fruits and vegges).
Ingredients :
- 2 Cups of Fresh Celery Leaves along with a few stems
- 1/2 cup grated Romano or Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil.
- 1/3 cup roasted pine nuts
- 3 garlic cloves
- Salt and pepper to taste
Procedure :
Put the leaves, 2 table spoon water, garlic cloves and the pine nuts into a grinder. Blend well adding another spoon of water if required. Once blended, add the olive oil and cheese with kosher salt and fresh peppercorn seasoning.
Blend for a few minutes again till you achieve a soft, creamy paste.
Remove from the jar, add a table spoon of olive oil from the top and preserve it in an airtight container.
Tip 1: If you want to reduce the strong taste of celery, you can add a fist full of coriander / cilantro leaves.
Tip 2 : You can make large quantities and freeze it too. However do not use cheese in that case. Line an ice cube tray with plastic wrap, and fill each pocket with the nutty celery pesto. Later remove the cubes and store in a zip lock bag. Defrost and use as required by adding cheese later and whisking a little.
Start getting your ingredients going now…see you later!
Indian Born Confused Gourmet 