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Pesto sauce with celery and capers


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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


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

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