Spicy Celery and Parsley Pesto
Celery is a very versatile vegetable. It seamlessly goes from a crunchy raw snack to a brilliant stock ingredient to the star of a delicious puree.
Parsley and celery are from the same family and complement each other really well. That's the magic behind this particular pesto.
The acid from white vinegar helps everything to pop.
Oregano and sage work well with the celery and parsley to add more depth.
As usual, there's some heat to round things out.
Try this pesto as a salad dressing, a sandwich enhancer, over pasta, rice, or use it as a condiment on any dishl that needs a little more moisture, flavor or kick. It's got a gorgeous green color and an assertive punch of flavor.
The blender does all the work. You just enjoy the results.
2 cups celery chopped with at least 1/2 cup leaves
1 cup fresh parsley chopped
1/4 cup red onion sliced or chopped
3 cloves garlic peeled
2-3 jalapeno pepper ribs with seeds
1/3 cup white vinegar
1/4 cup pickle brine
1 tbl olive oil
1 tbl sriracha
1/4 tsp oregano, sage, ground garlic, chili powder, crushed red pepper flakes
1 tsp salt, pepper
Buzz all ingredients in a blender until nicely pureed. Taste. Adjust spices if desired.
Transfer to a storage container and let mixture relax in the fridge at least a few hours.
Parsley and celery are from the same family and complement each other really well. That's the magic behind this particular pesto.
The acid from white vinegar helps everything to pop.
Oregano and sage work well with the celery and parsley to add more depth.
As usual, there's some heat to round things out.
Try this pesto as a salad dressing, a sandwich enhancer, over pasta, rice, or use it as a condiment on any dishl that needs a little more moisture, flavor or kick. It's got a gorgeous green color and an assertive punch of flavor.
The blender does all the work. You just enjoy the results.
2 cups celery chopped with at least 1/2 cup leaves
1 cup fresh parsley chopped
1/4 cup red onion sliced or chopped
3 cloves garlic peeled
2-3 jalapeno pepper ribs with seeds
1/3 cup white vinegar
1/4 cup pickle brine
1 tbl olive oil
1 tbl sriracha
1/4 tsp oregano, sage, ground garlic, chili powder, crushed red pepper flakes
1 tsp salt, pepper
Buzz all ingredients in a blender until nicely pureed. Taste. Adjust spices if desired.
Transfer to a storage container and let mixture relax in the fridge at least a few hours.
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