Food & Recipes
This celery leaf walnut pesto sauce wonderfully embraces the concept of repurposed food waste. Highlighting leftover celery leaves, the sauce also incorporates zesty lemon with hints of nuttiness. The sauce can serve as a great dip for Cauliflower Buffalo Bites. INGREDIENTS
  • 2 cups lightly packed organic celery leaves - from 1-2 large bunches
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ cup walnut pieces
  • ½ cup grated Parmesan - omit or use dairy-free version if paleo / vegan
  • Juice and zest of 1 lemon
  • ½ cup extra-virgin olive oil
  • Optional: crushed red pepper, additional walnuts and/or grated Parmesan
  1. Add celery leaves, garlic, salt, walnuts, parmesan and lemon juice to a blender or food processor. Process to combine. With the motor running, pour in the olive oil, stopping to scrape down the sides of the bowl as needed, until very smooth.
  2. Serve in a bowl as a dipping sauce for Cauliflower Buffalo Bites, use as a sauce for pizza or flatbread, or serve over your favorite pasta.
PER SERVING (2 tablespoons): 196 cal, 19g fat (11g mono, 5g poly, 3g sat), 5mg chol, 262mg sodium, 3g carb (1g fiber, 0g sugars), 3g protein  Follow us on Facebook or Instagram for new recipes every week!