Celery Pesto Sauce

2 comments

While preparing celery for my minestrone soup, I thought about its leaves, which I don’t use because too aromatic, and I thought that …I could have done a kind of pesto sauce. A quick search on google… and here it is my vegan version!


Ingredients:
70 gr of celery leaves
50 gr of almonds
20 gr og pine nuts
3 tablespoons of nutritional yeast (if you like!)
extra virgin olive oil (as needed)
salt (as needed)

Method:
Put everything into the mixer and add the oil until you reach the desired consistency.
A delicately flavored pesto, digestible, excellent with pasta, lasagna, pizza and a thousand other ways – perfect accompanied by a dry white.

Chef: Barbara from VeganBlog

  1. EleonoraNW3 21 September 2010 at 13:28

    I did it! And it was delicious! I just added some miso 🙂


  2. Titti 30 December 2010 at 15:56

    I did it too! 😉



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