Pesto is a fantastic addition to a keto diet, and this particular keto pesto is no different!
After chopping celery into sticks every week, I was getting tired of throwing out so much green waste. Ever since we moved into a small apartment, I have been missing my compost bin and feel like so much is going to waste. Celery has to be one of the worst – you get so little out of such a big bunch.
After thinking about this, I decided to try out a celery leaf pesto and was really happy with the results!
The celery leaf becomes very peppery, almost spicy so it pairs beautifully with cream (recipes coming soon, or search for “pesto” on my website!)
I used 3 cups of celery leaves for this keto pesto, but don’t pack them in too tightly or it could become too peppery. This is also great just as is as a dip or on some celery sticks – double celery win.
Keto Pesto with Celery Leaves
A great way to use up something that usually ends in the bin - celery leaves! Ready in 5 minutes, the peppery flavour of the celery leaf shines and pairs well with creamy sauces
- 2 garlic cloves
- 1/2 cup almonds
- 3 cups celery leaves loosely packed
- 3/4 cup olive oil
- 40 grams parmesan cheese
- 1/4 teaspoon salt more to taste
- 1/2 tablespoon lemon juice
Blend all ingredients except oil in a food processor until resembling a crumb.
Drizzle in olive oil and blend until just combined.