Prep: 10 mins
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|3 cup||celery stalks — leaves|
|fresh Italian parsley|
|¼ cup||olives — green, pitted|
|1||garlic — cloves|
|lemon — zest only|
|½ cup||sunflower seeds — toasted|
|15 ml||lemon juice|
|15 ml||nutritional yeast flakes|
|125 ml||olive oil — extra virgin|
|sea salt flakes and freshly cracked black pepper|
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Place the celery leaves, parsley, olives and garlic in a food processor and pulse until broken down and fine.
Add the sunflower seeds, lemon juice and nutritional yeast and blitz once more.
Add the olive oil and season with sea salt and black pepper and pulse to combine.
Transfer the pesto to a sterilised jar and pour a thin layer of olive oil over the top.
Seal until ready to use and store in the fridge.
Recipe by Bibby’skitchen@36.
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