Celery leaves are usually trimmed off celery before making it to our supermarket shelf, but its such a shame, as they deserve much more attention. They are actually very nutritious, and more nutrient dense than the stalks! They can be used to make pesto, as a mixed herb added to salads or vinaigrette. Thrown into stir-fries and soups!
I made Celery Leaf Pesto this morning and it’s gorgeous!
150ml olive oil, 100g celery leaf, salt to taste, juice of half a lemon. Blend in food processor, blender or use immersion blender 🙂
It tastes great to me just as it is, but optional extras like walnut, red pepper flakes, or hard cheese would be amazing too!
It went great with my breakfast of eggs and sautéed greens! Since celery pairs well with apple, beef, chicken, lamb, pork, fish, egg, cheese, it will make a great accompaniment to many meals! I think over avocado would be amazing!
Celery is one of those veggies that is important to buy organic, as the pesticide residue is very high on non-organic celery. If you buy from an organic farm you’ll more than likely get it with all its nutritious leaves still attached!
Celery is a rich source of phenolic phytonutrients that have antioxidant and anti-inflammatory properties. These phytonutrients include: caffeic acid, caffeoylquinic acid, cinnamic acid, coumaric acid, ferulic acid, apigenin, luteolin, quercetin, kaempferol, lunularin, beta-sitosterol and furanocoumarins. Celery is an excellent source of vitamin K and molybdenum. It is a very good source of folate, potassium, dietary fiber, manganese and pantothenic acid. Celery is also a good source of vitamin B2, copper, vitamin C, vitamin B6, calcium, phosphorus, magnesium and vitamin A (in the form of carotenoids).