I was super amazed at how delicious this Celery Leaf Pesto recipe came out; no cheese or pine nuts, and even with the strong celery flavor from the leaves, this spread still turned out just as addicting as regular pesto.
Cashew Celery Leaf Pesto
A vegan variation inspired by a celery leaf pesto recipe by Aussie Keto Queen. A great go-to for using up celery leaf, and I promise it isn't painful to eat.
- 3 cups celery leaves
- 2 garlic cloves
- 1/2 cup raw cashews
- 3/4 cup olive oil
- 2 tbsp nutritional yeast
- 1/2 tbsp lemon juice I also added a little of the zest
- 1/2 tsp salt
- 1/2 tsp pepper
Blend all ingredients together until the mixture is smooth, and store in the fridge, or freeze to use later.
The only way I wanted to eat this pesto yumminess first was with some fresh bread from the co-op, and it was such a satisfying experience.
I never imagined eating something made out of celery leaf in such big heaps; even after spreading the pesto on my toast, I was adding spoonfuls with every bite.
I’ve decided to add another part to my zero waste page centered around “use it up” recipes, where I plan on sharing yummy ideas for using up things that we usually throw away without hesitation; so long as I have celery leaves now, I don’t ever need to think about buying pesto.