Perfect as a spread, topping and for seasoning pasta. The original pesto is a recipe which has traces all the way back to the Roman age, which has then been refined and popularized as pesto alla genovese by the city of Genoa in the North-Western region of Italy, Liguria. Pesto means to crush or to pound, which is a reference to the mortar and pestle that would usually be used to prepare it, here we've gone with a bit of a simpler process, to get a more creamy consistency. This recipe is quite similar to the original version, but with celery as a main ingredient instead of basil. This makes for a slightly more fibrous and refreshing pesto.
Here's what you'll need:
- 20 g celery leaves + 1 stalk , sliced
- 50 g almonds and
- 1 tablespoon pine nuts
- 40 g diced Parmesan cheese
- salt & pepper
- Extra virgin olive oil
Here's how you make it:
- Roast almonds and pine nuts in a frying pan on medium heat, until they turn light brown.
- Wash the celery, slice the stalk and place in a food processor. Add the almonds and pine nuts, the parmesan cheese, and the salt. Pour 4-5 tbsp of olive oil and process until obtaining a coarse cream. Add more oil if needed.
- Place the pesto in a bowl, and check whether it needs salt. Dust with fresh ground pepper and some pine nuts.
Recipe by Mad & Delicacy