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Pesto sauce with celery and capers

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

80 g of celery leaves
20 g of mixed leaves of basil, mint and chives
80 g of nuts (pine nuts, almonds, hazelnuts, walnuts, cashews)
60 g of cold-pressed sunflower oil
100 g extra virgin olive oil
2 or 3 tablespoons of warm water
2 tablespoons chopped capers
1 large clove of garlic
salt and pepper

Instructions

Roughly chop the celery leaves and herbs.
Combine all ingredients and mix well to obtain a dense, velvety cream to use as desired to flavor cereals, pasta or boiled to add to vegetable creams or stews.
It is also excellent as an appetizer spread on toast or to accompany a mixed vegetable crudités.


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Notes

(Thanks to Elena Moro - AMM Terra Nuova Aprile 2010)

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