CELERY SCRAP PESTO

MAKES 2 CUPS / TIME: 15 MIN

This pesto is simple, boasts good flavor and texture, and keeps well. You can use it as a spread, a dip, or a snack. (Make sure to include the pecans!)

1 cup finely chopped celery leaves

¼ cup chopped celery (inner yellow-white parts are fine also)

cup chopped pecans

cup olive oil

1 teaspoon grated lemon zest

¼ teaspoon lemon juice

½ teaspoon kosher salt

In a medium bowl, combine the celery leaves, celery, and pecans. Drizzle with the oil until it is well combined, then mix in lemon zest, juice, and salt.

TESTER’S NOTE:

My knife skills are not so sharp so I pulsed a few times in the food processor, which worked well. The pecans make it really great. We served the pesto with a cold lobster and potato salad and then with Thanksgiving leftovers.

 

Other Ways to Enjoy Celery Scraps

SOUP BASE:

Use as a flavor base for soups and stews (see Vegetable Scrap & Peel Stock, here).

HERB:

Finely chop the leaves and substitute or add to parsley in pasta salads or sandwiches.

ADD CRUNCH:

Dice the thicker, more fibrous parts of the celery and add them to mix some crunch into cold pasta or potato salads.