Primi Piatti: Pasta, Rice, Soups

Celery Greens Pesto for Fettuccine

Celery is crunchy and delicious, both cooked and raw: we use it to add flavour to our sauces and roasts, or we just snack on it before we start preparing dinner.

But what about celery greens? Instead of throwing them away, we’ve prepared a delicious and aromatic pesto, perfect to spread over some toasted bread, or to eat with pasta.


Serves: 2 | Preparation time: 10 mins | Cooking time: 15 mins

  • Celery greens: 60 g
  • Almonds, peeled: 20 g
  • Anchovy fillets in olive oil: 3-4 fillets
  • Water: 1 tsp
  • Chili pepper flakes: to taste
  • Extra virgin olive oil (EVOO) or seed oil: to taste

Method

Rinse the celery under cold running water. Gently dry it with a clean kitchen cloth, then chop it finely. Place the celery in a food processor, along with a tablespoon of olive oil. Add the anchovy fillets, the water and the almonds, and start blending everything together. Add more oil from time to time to make sure the mixture is moist, smooth and without lumps.

Tip: Celery greens and anchovies have a strong taste! This is why we are not adding any salt. The almonds are meant to make this pesto a bit milder.

Cook the fettuccine in a pot of salted water and drain them when they’re still al dente. Mix the fettuccine with the pesto, and serve warm topped by some chili pepper flakes.

Tip: Store this pesto in a sterilized glass jar and cover the top with a generous layer of olive oil. It will keep in the fridge for 2 to 5 days.

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