Recipe Use It Up Vegan Zero Waste

Cashew Celery Leaf Pesto

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.

This recipe is based on another celery leaf pesto by Aussie Keto Queen, the only thing I did differently was replace almonds with cashews, and replace parmesan with nutritional yeast.

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.

Course Appetizer, Snack
Cuisine Healthy, Vegan
Keyword Pesto
Prep Time 10 minutes

Ingredients

  • 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

Instructions

  1. 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.

 

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