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. Here’s a few keto recipes using pesto for you:
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.