Celery Leaf Pesto

RECIPE

GF, DF

Adapted from ‘‘Use it all’’ The cornersmith Guide to a more sustainable kitchen

Ingredients

• 40g of celery leaves

• 40g cashews

• 2 cloves garlic

• 1/4 teaspoon salt

• 1 tablespoon nutritional yeast

• 1/2 cup extra virigin olive oil

  Instructions

  Blend all ingredients in a food processor apart from oil. Then add oil gradually until well combined.

• Add covering oil and pop in freezer if needing to keep for a later date. This pesto is quite strong so best served in small amounts. I made it with the sesame crackers from ‘‘the diet doctor’’ website.