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Celery-Almond Pesto


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  • 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



Step 1

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.


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