- 4 cups fresh celery leaves
- 1/3 c raw blanched almonds
- 3/4 c extra virgin olive oil
- 2 large garlic cloves, peeled
- 1/3 c grated parmigiano Reggiano
- 1 tsp salt
All you have to do is blend together in the food processor: 4 cups of fresh celery leaves (Chinese celery is more leafy, darker in color, and has 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.