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Celery, Parsley, Arugola Pesto

Serves 20 to 25 as an Appetizer


4 - 5 stalks celery, chopped

2 cups celery leaves

1 cup parsley leaves

1 cup arugula leaves

2 garlic cloves, peeled

1/2 cup toasted slivered almonds

Salt & Pepper

1/2 to 3/4 cup grated Parmigiano Reggiano cheese

Filippo Berio Extra Virgin Olive Oil

Bread slices


Place the celery, celery leaves, parsley, arugula and garlic cloves, in a food processor and pulse until coarse. Add nuts and pulse a couple of times. Drizzle in the olive oil continuing to pulse until a loose sauce begins to form. Add salt and pepper to taste. Stir in the cheese.

Store in an airtight container in the refrigerator with a light cover of olive oil for up to 5 days, or freeze in individual airtight containers for up to two months.
Brown the bread slices in olive oil and drain on paper towels.

Spread some of the pesto mixture on each slice and place on serving dish.

This recipe is featured on show 2212 – Umbrian Cooking / La Cucina Umbra.


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