Chunky Green Pesto with Celery Leaves and Cashews
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: Makes approximately 1 cup
Ingredients:
- 2 cups fresh basil leaves, packed
- 1 cup fresh spinach leaves
- 1/2 cup celery leaves
- 1/2 cup cashews (or your choice of nuts or seeds, such as walnuts, almonds, or sunflower seeds)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
In a food processor or blender, combine the fresh basil leaves, spinach leaves, celery leaves, cashews (or your preferred nuts or seeds), grated Parmesan cheese, and minced garlic. Pulse a few times until the ingredients are roughly chopped and combined.
While the food processor is running, gradually pour in the extra virgin olive oil in a steady stream. Continue processing until the mixture reaches your desired consistency. For a chunkier pesto, pulse a few more times.
Add the lemon juice, salt, and black pepper to the pesto. Pulse a couple more times to incorporate the flavors.
Taste and adjust the seasoning if needed, adding more salt or lemon juice according to your preference.
Transfer the Chunky Green Pesto to a jar or airtight container, and store it in the refrigerator.
Enjoy your Chunky Green Pesto with Celery Leaves and Cashews as a pasta sauce, spread it on sandwiches, or use it as a flavorful dip. Remember, you can always mix it up and try different nuts or seeds for exciting variations.
Note: Feel free to adjust the quantities of celery leaves and cashews (or other nuts or seeds) based on your taste preferences. Don't be afraid to get creative and experiment with different combinations to find your favorite flavor profile.
There you have it, my friend! Feel free to mix it up with different nuts or seeds to create your own unique twist.
Embrace the possibilities, get creative, and enjoy the delightful flavors of your personalized pesto creation.
Happy pesto-making and bon appétit!