Pesto is a fantastic addition to a keto diet, and this particular keto pesto is no different! Using celery leaves means no waste next time you are wondering what to do with left over celery leaves, and can be used in so many great keto recipes.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Pesto Using Celery Leaves Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Pesto with Celery Leaves?
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.
So now, this Keto Pesto with Celery Leaves will mean no more waste, and a delicious by product to use in all your easy keto dinners!
Ingredients for Keto Pesto Using Celery Leaves
Traditional Keto Pesto uses basil leaves, which have a natural sweetness.
Celery leaves are a little more peppery, but have great flavour.
Being a little more peppery they can be great for people who don’t like the strong flavour of basil in traditional pesto, and pairs wonderfull with just about any meat!
You will need:
- Garlic cloves
- Celery leaves
- Olive oil
- Salt and pepper
- Parmesan Cheese
- Lemon juice
Substitutions and Ingredient tips
While using celery leaves for this pesto is already a substitution on traditional basil pesto, there’s a couple of other substitutions you can also make.
Of course you can use traditional basil like in a normal pesto, or really any other green leaf that is edible!
Any nut will do here, pine nuts are traditional but expensive. I’ve also made this with walnuts, but almonds are the lowest carb so they keep this dish overall low carb.
Being a bitey, salty cheese it works really well in this pesto, but you could use any other strong cheese like Manchego.
I prefer a very light flavoured olive oil for this dish, as some olive oils can go bitter when blended at high speeds. You could also use avocado oil which is very low flavour, or grapeseed oil.
Tips for making Keto Pesto Using Celery Leaves
This dish is honestly SO easy. Here’s the steps broken down in a very simple way.
- Blend everything in a food processor or mini blender except the oil
- Drizzle in the oil and continue blending. And you’re done!
How easy is that?
One tip: 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.
- Fridge – you can store this pesto in the fridge in a small jar for up to a week. I have kept it longer, just keen an eye out for mould!
- Freezer – this is a great one to freeze and whip out to make any meal a little more special. You could freeze the whole batch, or freeze in ice cube trays then put in an airtight container or bag.
How many carbs in Keto Pesto Using Celery Leaves?
As you will see in the nutrition panel below, this Keto Pesto Using Celery Leaves has 2 grams of carbs per serve.
Given this would be a main meal for the day, this is a reasonable amount of carbs. If you want to keep very low carbs, say under 20 grams per day, I would introduce this on an already low carb day.
Other Similar Recipes You Might Like
After thinking about the waste of celery leaves every time I used a bunch, 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. Here’s a few keto recipes using pesto for you:
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
Blend all ingredients except oil in a food processor until resembling a crumb.
Drizzle in olive oil and blend until just combined.
Store in an airtight jar in the fridge for up to a week, or in the freezer for 6 months.
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