Sweet and earthy walnut pesto recipe made with juicy apples, crunchy walnuts and fresh celery leaves. This recipe is great for using up the leaves on top of your celery and can be whizzed up in just 5 minutes.
Course Appetizer, condiment, dip, party food, side, Snack
Place the celery leaves, garlic cloves, walnuts, chopped apples, mint leaves, beans, salt and cider vinegar into a blender or food processor. Add half of the water and half of the walnut oil.
100 g Celery leaves, 150 ml Walnut oil, 100 ml water, 2 Garlic cloves, 50 g Walnuts, 85 g Green apples, 10 g Mint leaves, 50 g Edamame beans, Pinch of Salt, Teaspoon Cider vinegar
Pulse into a paste adding more water or oil if needed.
Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
75 g Parmesan
Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.
Notes
How to store? Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.What to serve with walnut pesto? This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on roasted sweet potato, chargrilled veggies and pan fried chicken or fish.Celery leaves: can be replaced with celery stems but make sure to peel the outer edge to remove any stringy bits first.Edamame beans: are optional but will add extra protein and give the pesto a more robust texture.Walnuts: are the best option for this recipe but if you can't get hold of any a good substitute would be pecans.Parmesan: For a vegetarian version replace parmesan with vegetarian cheese.