Recipes

Categories
More >

Celery, Parsley, Arugola Pesto

Serves 20 to 25 as an Appetizer

Ingredients

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

Directions

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.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!