Vegan detox celery leaf pesto

Bibby's Kitchen
Prep: 10 mins By Food24
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Ingredients (10)

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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Method:

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.


ALSO TRY:  

Bacon-wrapped pesto chicken rolls

Make dinner special with bacon-wrapped chicken breasts filled with cheese and pesto.



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