Celery Pesto Sauce
Sauces and Marinades | Author's cuisine
⏳ Time
10 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
The pesto sauce made using this recipe can be stored in the refrigerator for up to 5 days. It can also be frozen, but not for more than 3 months.
Ingredients
- Basil - 2.6 oz
- Celery salt - 10.6 oz
- Olive Oil - 4 fl oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Chopped almonds - 1.8 oz
- Pistachios - 1.8 oz
- Garlic - 1.2 oz
- Apple Cider Vinegar - 5 teaspoons
- Champagne Vinegar - 3 teaspoons
- Ocean salt - 3 teaspoons
Step by Step guide
Step 1
Separate the basil leaves from the stems.
Step 2
Chop the celery into small pieces.
Step 3
Place the basil in a blender and drizzle with olive oil.
Step 4
Blend for a few seconds.
Step 5
Add the celery.
Step 6
Add the cheese.
Step 7
Then add the nuts. Blend again vigorously.
Step 8
Press the garlic using a garlic press.
Step 9
Add the apple cider and wine vinegar.
Step 10
Season with salt.
Step 11
Mix thoroughly and serve.
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