Celery leaf and almond pesto
|Don't throw your leaves away. No, no, no, no. For you might need them someday.|
All you have to do is blend together in the food processor: 4 cups of fresh celery leaves (Chinese celery if you are lucky enough to find it is more leafy, darker in colour, and has a more pronounced celery taste), 1/3 cup raw blanched almonds, 3/4 cup extra-virgin olive oil, 2 large garlic cloves (peeled), 1/3 cup grated Parmigiano-Reggiano, and 1 teaspoon salt.
Every time I colour theme a recipe and pin it on "Cooking with colour." I will be flagging it up with the pinterest logo above.